Parsnip and Celery Root Bisque | James Beard Foundation

Ingredients

• 2 tablespoons unsalted butter
• 1/2 pound (1 small) celery root, peeled and roughly diced (about 1 1/4 cups)
• 3/4 pound (3 medium) parsnips, peeled and diced (about 2 cups)
• 1/2 onion (1 medium), diced (about 1/2 cup)
• 2 cloves garlic, minced (1 tablespoon)
• 1 piece star anise
• 1 piece cinnamon stick
• 1/4 pound button mushrooms, sliced (about 1 1/4 cups)
• 1/4 cup dry white wine
• 3 cups chicken stock
• Additional 1 1/2 tablespoons unsalted butter
• 1 1/2 tablespoons flour
• 1 cup heavy cream, heated
• 1 green apple, peeled and sliced finely into matchstick-sized pieces
• Assortment of minced herbs, such as chervil, chives, and/or parsley