Georgia Magazine - August 2024 - 31

My grandmother's handwritten recipes
(jotted down in old-fashioned composition books)
turn up treasures such as this easy-to-make apple
dessert. Here's the version I make.
HONEY OR SORGHUM
APPLE CRISP
2 tablespoons plus 1/4 cup unsalted butter, divided
4 cups Honeycrisp or Fuji apple slices, unpeeled
1/4 cup turbinado sugar
1 tablespoon lemon juice (ideally Meyer lemon)
1/2 cup honey or sorghum
1/4 cup chopped walnuts
1/2 cup all-purpose flour
1/4 cup brown sugar
1/4 teaspoon sea salt
Whipped cream or vanilla ice cream, for garnish
Preheat oven to 375 degrees. Use a rectangular,
Read more
about Georgia's
heritage apple
project in our
July 2021
issue at
bit.ly/gaheritage
apples.
Parsnips and apples go together
well. Choose parsnips that are thin and
less likely to have a huge woody core.
The ideal apple for this dish is Granny
Smith, but any tart apple that's good for
cooking will work.
PARSNIP APPLE SOUP
Want to grow
your own?
The State Botanical
Garden of Georgia in
Athens propagates
about 100 varieties in
its Georgia Heirloom
Apple Collection. Some
varieties had been
presumed extinct.
Heritage Garden
curator Gareth Crosby
says the garden also
teaches visitors how to
propagate apple trees
at home.
To learn more, email
gcrosby@uga.edu.
2 pounds parsnips, scraped with a carrot peeler, cut
into slices
2 Granny Smith or similar apples, peeled, cored, cut
into thick slices
1 large Vidalia onion, peeled, cut into large chunks
1/4 cup mild peanut oil
Kosher sea salt and freshly ground white pepper,
to taste
6 cups low-sodium vegetable or chicken stock (or a
combination)
1 medium potato, peeled, cut into pieces
1/2 cup heavy cream
Freshly grated nutmeg, to taste
Freshly snipped Italian parsley and chives, optional,
for garnish
Preheat oven to 450 degrees. Line a baking
sheet with parchment paper. Arrange cut parsnips,
apples and onion on top and lightly coat all with
peanut oil. Season, as desired, with kosher sea
salt and white pepper. Stir around to distribute
among the vegetables and apples. Roast until the
parsnips, apples and onion are softened and lightly
9-inch casserole dish or similar rectangular pan
and butter the bottom and sides with 2 tablespoons
butter. Distribute the apple slices evenly on top.
Sprinkle with the turbinado sugar and pour the
lemon juice and honey (or sorghum) over the top.
Scatter the chopped walnuts over top.
In a medium bowl, place the flour, brown
sugar, sea salt and remaining 1/4 cup butter.
Using two knives or two forks, cut the butter into
the mixture (as you would do if making biscuits).
Once the mixture resembles cornmeal, sprinkle it
over the apples.
Place the pan on the center rack of the oven
and bake for 30-40 minutes. Remove from the oven
and allow to cool slightly. Serve warm with either
whipped cream or vanilla ice cream. Serves 4.
browned, about 30 minutes.
Meanwhile, place the vegetable stock (or
chicken stock or a combination) in a large pot and
bring to a boil. Add the potato pieces. Reduce heat to
a simmer and cook until the potatoes are tender.
When the vegetables and apples have roasted,
add them to the pot with the stock. Cook until they
are quite tender, then mash with a potato masher.
In batches, purée the soup in a blender and return
it to the pot, or purée in the pot with an immersion
blender.
Add the cream and season, to taste, with freshly
grated nutmeg. Adjust seasoning, as desired, with
kosher sea salt and white pepper. Sprinkle each
serving of soup with parsley and chives, as desired.
Serves 6.
MORE
www.georgiamagazine.org 31
ISTOCK.COM / DEBBIE GALBRAITH
http://www.bit.ly/gaheritageapples http://www.bit.ly/gaheritageapples http://www.georgiamagazine.org
Georgia Magazine - August 2024

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