Dice 1 medium onion, 2 stalks celery & 2 cloves garlic. Sauté 5 minutes & add 2 lbs parsnip, peeled and diced (medium). Sauté 1 minute. Add 4 peeled & quartered apples, 1/2 c apple juice/ cider, enough water to cover and 1 bay leaf. Bring to boil & simmer 30 min until parsnips and apples are soft. Remove bay leaf and blend until smooth. Finish with 3 oz cream. Great with crusty rye bread and Unsworth Pinto Gris.
Chef Brad Boisvert, Amuse on the Vineyard, 2915 Cameron Taggart Rd, Cowichan Valley, 250- 743-3667. Views of Unsworth Vineyard from the renovated 115-year-old farmhouse restaurant.