Crazy Parsnip Carrot Puree With Frico

• for the frico
• 1 cup grated Parmigiano-Reggiano
• 1 tablespoon flour
• Pinch black pepper, optional
• for the puree
• 1 tablespoon butter
• 1/2 cup chopped onion
• 2 cups chopped tart apple
• 1 pound parsnips, sliced
• 3/4 pound carrots, sliced
• 1 cup cup apple cider, divided
• 1 splash cream
• 1/2 cup grated Parmigiano-Reggiano, optional
• 1/2 teaspoon kosher salt, or to taste
• 1/2 teaspoon black pepper, more to taste

1. Preheat oven to 350. In a small bowl, mix together cheese and flour, with a bit of pepper if you like. Line a cookie sheet with tinfoil, lightly oiled. Drop heaping tablespoons of mixture onto cookie sheet, flattening with a spoon, about two inches apart. Bake until lightly brown and crisp, about 10 minutes. Let cool completely before removing with spatula.
2. In a small skillet, sautee onion in butter over medium high heat until golden and beginning to brown, about 8 minutes. Add apples; cook until very tender and golden, about 5 minutes. Remove from heat and set aside.
3. Meanwhile, in a large pot, combine carrots and parsnips in water to cover by one inch; simmer until very tender, about 20 minutes. Drain, reserving 1/2 cup of cooking liquid, and let cool slightly.
4. Combine vegetables with apple-onion mixture in blender or food processor; add about 1/2 cup of apple cider, cream, Parmesan cheese (if using), salt, pepper. Puree until smooth, adding extra cider or cooking liquid, if necessary. Reheat gently in a saucepan, until very warm. Serve with frico.

frico, flour, black pepper, puree, butter, onion, tart apple, parsnips, carrots, apple cider, cream, kosher salt, black pepper

Taken from food52.com/recipes/1102-crazy-parsnip-carrot-puree-with-frico (may not work)