MAISON DE KENNEDY

Parsnip & Apple Velouté

❤️❤️❤️❤️❤️ (5/5) Tested by Cass — 45 minutes · Serves 10–12 shots · Refrigerates 3 days · Freezes 6 weeks

Ingredients

Base Vegetables

• 3 large Parsnips — peeled & chopped
• 1 medium Apple (Gala or Honeycrisp) — peeled & chopped
• 1 small Onion — diced

Liquids & Seasoning

• 1 tbsp Butter or neutral oil
• 3 cups Vegetable or Chicken Stock
• ½ cup Cream (optional for richness)
• Salt & White Pepper — to taste

Garnish

• Crème Fraîche — 1 small dot per shot
• Fresh Chives — 1 short piece laid across the top

Method

1. Sauté aromatics: In a pot, melt butter and gently cook the diced onion until soft and translucent (5–7 minutes).
2. Add parsnip & apple: Add chopped parsnips and apple. Stir to coat and warm through.
3. Add stock: Pour in stock until vegetables are just covered. Bring to a simmer and cook until parsnips are completely soft (15–20 minutes).
4. Blend: Transfer to a blender and purée until silky smooth. Add cream if using. Adjust thickness with extra stock if needed.
5. Season: Add salt and white pepper to taste. The apple should bring gentle sweetness; balance with salt.
6. Serve: Pour into shot glasses. Add a single dot of crème fraîche and lay one chive across the diameter.

Notes

• Roasting the parsnips will add depth.
• Apple brightens the parsnip without making it fruity.
• White pepper keeps the color clean and the flavor warm.
• Consistency should be pourable but velvety — adjust with stock.
• Excellent served warm or gently hot (not boiling).

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