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19 December 2012,21:12 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
40 minutes

Cooking Time :
50 minutes

Preparation Method :

  • In a large saucepan, melt the butter, add the diced parsnips and apple, cover and cook gently for 10 minutes, stirring occasionally.
  • Then add the chicken stock, the sage leaves and the cloves and allow it to boil.
  • Once he stock starts boiling, simmer and cook covered for 30 minutes, until the parsnip is tender.
  • Remove from the heat and allow it to cool.
  • Remove the sage leaves and the cloves from the stock and blend in blender or food processor.
  • Reheat the blended stock on the saucepan and add the cream. Season to taste.
  • Garnish with parsley and croutons and serve hot.


  • 15 grams of butter
  • 500 grams of parsnips, peeled and diced
  • ½ Bramley cooking apple, peeled,cored and diced
  • ½ liter of chicken stock
  • 2 fresh sage leaves
  • 1 clove
  • 100 ml fresh cream
  • Salt and pepper
  • Fresh parsley and croutons for garnishment

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