Parsnip potato persimmon potage

Parsnip, potato, persimmon potage

Parsnip, potato, persimmon potage


Serves 4

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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45 minutes
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