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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 2 cups coarse chopped onion (approximately 2 medium sized onions) 2 cups diced parsnips (approximately 3 or 4 medium sized parsnips) 5 cloves garlic sliced thinly 1 TBSP. Minced ginger 20 coriander seeds 2 Bay leaves 20 fennel seeds 1 TBSP. Fresh lemon thyme leaves picked from stem 4 cups chicken stock 1 cup whipping cream 1 tsp. Salt ˝ tsp. Pepper ˝ cup butter Instructions: Place butter in a large stainless steel pot over medium heat and melt. Once melted, add onions and garlic and sauté 5 minutes or until translucent. Add parsnips, coriander seeds and fennel seeds and sauté another 5 minutes, stirring every 45 seconds with a wooden spoon. Add remaining ingredients except salt, pepper and lemon thyme. Turn to high and bring to a boil. Once boiling reduce heat to medium and simmer gently for 25 minutes or until parsnips are soft. Once parsnips are soft remove from heat and let cool 20 minutes. Place ingredients in a high-speed blender and puree at high speed until smooth. (About 3 minutes) Place ingredients back in pot, add lemon thyme, salt and pepper and bring back to a boil. Notes: Makes approximately 8 6oz. portions |
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