Ingredients :
- 1/4 cup olive oil
- 1/2 cup chopped walnuts
- 2 tbsp dried cranberries
- 3 garlic cloves chopped
- juice of 1 lemon
- 1 1/2 walnut oil
- 1 apple pealed, cored and finely diced
- 1 tbsp chopped parsley
- 1 tbsp chopped tarragon
- salt and pepper
- 3 cup diced parsnip
- 1 cup peeled and diced sunchokes
- 1/2 tsp tumeric
- 1 tsp cumin
- 2 tsp garam masala
- 1/2 tsp salt
- 1 cup cream
- 2 cups chicken stock
Method :
- Saute the walnuts in olive oil over medium heat, until golden brown about 4 min.
- Add cranberries, 1 tsp garlic and half the lemon juice and heat for 30 s. Drizzle with walnut oil and remove from the heat.
- Let cool to room temperature then stir in the apples, parsley and tarragon. Set aside
- Heat olive oil over medium heat. Add parsnip, sunchokes, tumeric, cumin, garam masala, salt, and remaing garlic saute until golden brown, 3 to 4 min.
- Add cream, chicken stock and 3 cups water and bring to a simmer. Cook until parsnip is tender, about 25 min.
- Transfer to a blender and puree til smooth. Season with salt and pepper and stir in remaining lemon juice
- Serve with walnut mixture spooned in
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