Roasted Parsnip and Apple Puree with Gruyère Toasts
Roasted Parsnip and Apple Puree with Gruyère Toasts Parsnips and apples are a great flavor pairing: the apples brighten the earthiness of the parsnips.
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Ingredients
- 6 parsnips, peeled and chopped (about 4 cups)
- 1 Tbs. olive oil
- Salt
- freshly ground black pepper
- 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
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