Parsnippity!

Parsnips are a completely under-utilized vegetable. Ask six people what they are. Three will think you mean a turnip. The other three will have no idea what it is, though they vaguely know you find it in the produce aisle.

Parsnips look like albino carrots and taste piney. They often play supporting cast to a more dominant vegetable, but I think they deserve center stage.

This is a fall soup that does just that. The one carrot to the pound of parsnips give the soup its orange hue. The flavor is subtle and over-all earthy, but once you peel and chop the raw guys you'll know what lends this soup it's distinct, hard to place flavor.

Parsnip Soup With Caramelized Apples

Makes 5-6 servings

(Adapted from Bon Apetit, Nov. 2001)

2 tablespoons unsalted butter

1 large apple, peeled, cored and thinly sliced

1 cup chopped onions

1 pound parsnips, peeled, chopped

4 cups chicken broth

2 tablespoons half and half

Squeeze of fresh lemon juice

Salt

Freshly ground black pepper

Melt butter in a heavy large pot over medium-high heat. Add apple slices and cook until golden brown, stirring occasionally, about 5 minutes. Transfer 2/3 of the apples to a small bowl; set aside for garnish.

Add onions and carrot. Saute until onions begin to soften, about 3 minutes. Add parsnips and broth. Bring to a boil. Reduce heat to low, cover and simmer until vegetables are tender, about 15 minutes. Using a ladle for the solids and then pouring in the liquid, transfer the soup to the container of the Vita-Mix. Start on variable #1, then increase to #10. Run until completely smooth, about 2 minutes. Add the half and half and lemon juice. Blend on #1 to incorporate. Salt and pepper to taste. Garnish each bowl of soup with reserved apples.

You Can't Beet That

This is a glorious flavor combination and the color couldn't be more gorgeous. The sweetness of the apples echoes that of the beets and the blue cheese doesn't overpower the quartet. I would recommend cooking more than just the two beets as long as you have the oven cranked up to 400 for an hour (or bake the french fries at the same time).

Beet and Blue Cheese Spread

(Adapted from Cooking Light)

Makes 3 cups

2 beets (about 1 pound)

2 Granny Smith apples, peeled, cored and cut into chunks

1/4 cup (1 ounce) blue cheese (I used gorgonzola dulce)

1 tablespoon horseradish

Preheat oven to 400 degrees.

Leave root and 1 inch of stem on beets. Scrub them and wrap individually in foil. Bake for 1 hour. Cool. Rub outer skin of beets off under cold running water. Trim off beet roots and stems. Quarter beets and place in the container of the Vita-Mix along with all the other ingredients. Start on variable #1, increase to 7 and run for about 30 seconds. Use the tamper if necessary to combine. Chill spread.

Serve with pita chips and crudites.

Artistic License

This one is a bit of a stretch. There's only one step of this recipe for which I used Thor, but it's too good not to post, so indulge me.

Blackberry and Apple Cake

(Adapted from Saveur, Sept. 2008)

Serves 8-10

3/4 cup softened unsalted butter

1 1/2 pounds blackberries (about 6 cups)

2 tablespoon brown sugar

3 granny smith apples, cored and peeled

1/3 cup pear or apple brandy

2 1/2 cups cake flour

2 1/4 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon fine salt

3/4 cup milk, 2% is fine

1 1/2 teaspoon vanilla

Zest of 1 lemon

1 cup plus 2 tablespoons sugar

4 eggs

1 tablespoon Kirsh

Preheat oven to 350 degrees. Grease a 9" springform pan.

In a small bowl, toss 2 cups blackberries with brown sugar; set aside to let macerate.

Meanwhile, cut each apple half into very thin slices; toss with brandy; set aside. Sift the dry ingredients; set aside. In another bowl, stir together the milk, vanilla and lemon zest; set aside.

Using a standing mixer with a paddle attachment, cream butter and sugar on medium speed until fluffy, about 2 minutes. Add the eggs, one at a time, beating for 15 seconds after each addition. Reduce speed to low. Alternately add flour and milk mixture in thirds, beginning and ending with flour, until just incorporated. Scrape down sides of bowl with rubber spatula and gently fold in the apple-brandy mixture.

Transfer batter to the prepared pan; spread evenly. Scatter remaining blackberries over top of batter. Bake until golden and a toothpick inserted into the center of the cake comes out clean, about 1 hour and 30 minutes. Cool on rack for 10 minutes. Run a knife around the edge of the pan. Release the sides of the pan and cool completely.

For the sauce: (Here's where the Vita-Mix comes in if you were holding your breath)

Place reserved macerating berries and Kirsch in the container of the Vita-Mix. Start on variable #1, turn to #10, then high. Run for at least a minute to pulverize the seeds.