Roasted Parsnip and Apple Puree with Gruyère Toasts | Williams Sonoma

Ingredients

• 6 parsnips, peeled and chopped (about 4 cups)
• 1 Tbs. olive oil
• Salt and freshly ground black pepper, to taste
• 3 Tbs. unsalted butter
• 1 small yellow onion, chopped
• 1/4 tsp. freshly grated nutmeg
• 2 Granny Smith apples, peeled, cored and chopped, plus apple slices for garnish
• 6 cups chicken broth
• Salt and freshly ground white pepper, to taste
• 4 oz. Gruyère cheese, shredded
• 1 loaf crusty bread, cut into slices 1/4 inch thick