Roasted Parsnip and Apple Puree with Gruyere Toasts

Parsnips and apples are a great flavor pairing: the apples brighten the earthiness of the parsnips. Don't skip the melted Gruyere toasts in this recipe, as dipping them into the soup is a delicious experience.
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Customer Reviews for Roasted Parsnip and Apple Puree with Gruyere Toasts
Review 1 for Roasted Parsnip and Apple Puree with Gruyere Toasts
4 out of 5
4 out of 5
pamplemousse
,Toronto
,On
November 2, 2011
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Deceivingly filling
November 2, 2011
I made this with full-flavoured and delicious homemade 'ultimate' vegetable broth (thank you Cooks Illustrated).
The soup itself was was full of natural roasted sweetness from the parsnips and apples but a little too rich for my liking. The squeeze of lemon juice I threw in at the end really rounded out the flavours well. I recommend baking some fresh lager bread the day of to make the gruyere toasts with.
Now if only I had an immersion blender...