Saute the walnuts in olive oil over medium heat, until golden brown about 4 min.

Add cranberries, 1 tsp garlic and half the lemon juice and heat for 30 s. Drizzle with walnut oil and remove from the heat.

Let cool to room temperature then stir in the apples, parsley and tarragon. Set aside

Heat olive oil over medium heat. Add parsnip, sunchokes, tumeric, cumin, garam masala, salt, and remaing garlic saute until golden brown, 3 to 4 min.

Add cream, chicken stock and 3 cups water and bring to a simmer. Cook until parsnip is tender, about 25 min.

Transfer to a blender and puree til smooth. Season with salt and pepper and stir in remaining lemon juice

Serve with walnut mixture spooned in