Parsnip potato persimmon potage

Ingredients

• 2-3 tablespoons extra virgin olive oil
• 1/2 cup (generous!) peeled and chopped shallots
• 3 cloves of garlic, peeled and chopped
• 1 teaspoon kosher salt
• 1 sprig (large) rosemary, leaves only
• freshly ground black pepper
• 4 parsnips (about 10.5 oz), trimmed, peeled and chopped
• 1 rutabaga (about 6 oz), trimmed, peeled and chopped
• 5 small red-skinned potatoes (about 5.5 oz), scrubbed and chopped
• 5 cups vegetable broth
• 1/2 cup ripe persimmon pulp (about 1 fuyu) + diced persimmon for garnish

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