Recipe information
Yield
makes 3 cups
Ingredients
1 pound Fuji apples (about 3 apples), peeled, cored, and chopped
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 slices applewood-smoked bacon, cooked and crumbled
4 ounces blue cheese, crumbled (1 cup)
2 tablespoons chopped fresh thyme, or 2 teaspoons dried
Preparation
Step 1
Roast the parsnips for the parsnip puree and then lower the oven temperature to 425°F. In a medium bowl, toss apples with olive oil, salt, and pepper. Pour the apples onto a baking sheet and roast for 15 to 20 minutes, or until tender and easily pierced with a fork.
Step 2
Prepare the parsnip puree, and add the apples, bacon, blue cheese, and thyme. Do not overmix. Taste for seasoning and add salt and pepper as needed.
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