Parsnip, Potato, Persimmon Potage Recipe

Name: Parsnip, Potato, Persimmon Potage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a large soup pot set over medium heat, pour enough olive oil to slick the bottom, 2-3 tablespoons. When warm, turn the heat to medium-low and add the shallots and garlic. Cook, stirring regularly, until the shallots are translucent. Don't let anything brown too much.
2
Add the salt, rosemary leaves, several generous grinds of fresh black pepper, the parsnips, rutabagas and potatoes. Toss with a wooden spoon until the shallots, garlic and oil have nicely coated the vegetables. Add the broth, and bring to a boil.
3
When boiling, reduce heat to medium-low, cover and cook -stirring occasionally- until the vegetables are easily pierced with a knife. There should be no resistance to the blade. At this point, add the 1/2 cup of persimmon pulp, and using an immersion blender, carefully puree everything into creamy oblivion.
4
Serve warm, garnished with diced persimmon (from a less ripe fruit) and rosemary leaves if you have extra.

523

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Parsnip, Potato, Persimmon Potage falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Parsnip, Potato, Persimmon Potage

How did you like this recipe?

Frequently Asked Questions