Open in Cookpad AppCooking Instructions
- 1
Saute the walnuts in olive oil over medium heat, until golden brown about 4 min.
- 2
Add cranberries, 1 tsp garlic and half the lemon juice and heat for 30 s. Drizzle with walnut oil and remove from the heat.
- 3
Let cool to room temperature then stir in the apples, parsley and tarragon. Set aside
- 4
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.
- 5
Add cream, chicken stock and 3 cups water and bring to a simmer. Cook until parsnip is tender, about 25 min.
- 6
Transfer to a blender and puree til smooth. Season with salt and pepper and stir in remaining lemon juice
- 7
Serve with walnut mixture spooned in
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