1 tbsp olive oil
1 tbsp butter
8 green onions, chopped
1 small onion, chopped
1 large celery stalk, chopped
12 oz parnips, about 4, peeled and sliced thin
2 pink lady apples, peeled and cored
3 cups chicken broth
2 tbsp fresh lemon juice
2 tbsp fresh orange juice
1/2 tsp ground turmeric
1/2 tsp ground cardamom
1/4 tsp ground cinnamon
Plain yogurt
1/4 cup green onions

Heat oil and butter in a dutch oven over medium low. Stir in green onions, onion and celery. Season lightly with salt and pepper. Cook unti wilted, about 5 minutes.

Add parsnips and apple, reduce heat to low and cover. Cook until softened for about 10 minuutes.

Add broth through cinnamon. Bring to a boil. Cover and turn down to simmering for 20 minutes, or until parnsips are tender. Turn off heat. Puree and return to the pot or store for another time. Serve with a dollup of yogurt on time and a sprinkle of green onions.

This is typically served with a walnut oil, but I didn’t have time to make it.