Parsnip, Yam, and Watercress Chowder

Ingredients for Parsnip, Yam, and Watercress Chowder

• 60g (1/2 stick) butter

• 900g 1/2-inch cubes peeled parsnips (about 4 large)

• 240g chopped onion (about 1 large)

• 725ml (or more) low-salt chicken broth

• 240ml chopped peeled Granny Smith apple (about 1 medium)

• 350ml 1/2-inch cubes peeled yam (red-skinned sweet potato

• about 1 large)

• 1/8 teaspoons freshly ground nutmeg

• 1/4 cup whipping cream

• 4 cups watercress sprigs (tops of 2 bunches)

How to make Parsnip, Yam, and Watercress Chowder

Melt butter in heavy large pot over medium heat. Add parsnips and onion. Sauté until onion softens, about 5 minutes. Add 725ml broth and apple. Cover and simmer until parsnips are tender, about 12 minutes. Puree 475ml parsnip mixture in blender until very smooth. Return puree to pot. Add yam cubes and nutmeg. Cover and simmer until yam cubes are tender, about 12 minutes. Mix in cream, then watercress. Stir until watercress wilts, about 2 minutes. Thin chowder with more broth, if desired. Season to taste with salt and pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.