Thanksgiving Pairing with Sketches Riesling

By | Recipe

Roasted Parsnip & Goat’s Cheese Soup / Sweet & Sour Beets, Rosemary Crisps
David Sider – Executive Chef at Redstone Restaurant


2C onion, diced

¼ C garlic, sliced

3C parsnip, diced

Vegetable stock (or water), to cover

1 tbsp black peppercorns (in sachet)

2 sprigs rosemary (in sachet)

3 tbsp goat’s cheese, to finish

35% cream, to finish, if needed

5 sprigs rosemary

½ C picked parsley

Grapeseed oil, to cover

2 large yellow beets

100 ml honey

25 ml sherry vinegar

1 clove garic, minced

¼  vanilla pod

1 rosemary

50mL olive oil

2 tbsp coriander seeds

Salt and pepper

2 Sprigs rosemary, picked


For the soup:

Over medium heat, sweat the onions and garlic until very soft and translucent.  Increase the heat to high and add the parsnips.  Roast the parsnips until lightly coloured, stirring the pot about once every 30 seconds as not to burn the onions and garlic.  Reduce the heat to medium and cook the parsnips until they start to break down.  Cover the vegetables with vegetable stock, add the sachet of black peppercorns and rosemary and simmer until the parsnips are quite soft.  Remove from the heat, puree in a blender and pass through a very fine sieve.  Season to taste with salt.

For the rosemary oil:

Place the rosemary in a small pot and cover with grapeseed oil.  Cook over medium heat until the rosemary is cooked, about 5-7 minutes.  Remove from the heat and puree in a blender.  While the oil is in the blender add the parsley and ensure to puree it very thoroughly.  Strain first through a sieve, then through a coffee filter and chill over ice.

For the sweet & sour beets:

Cook the beets in simmering, salted water until tender.  Remove from the water and peel while they are still hot.  Cut the beets into the size and shape of your preference.  Reserve.

Place the honey in a heavy bottomed pot and lightly caramelize.  Add the vinegar, garlic, vanilla, coriander seeds and rosemary and season with salt and pepper.  Allow to cool and then add the olive oil.  Pour the chilled liquid over the beets and let stand 12 hours before use.

For the fried rosemary:

Bring a pot of oil to 375F.  Add the rosemary and cook until crisp, about 15 seconds.  Remove from the oil and place on paper towel.  Season with salt.

To serve:

Drain the beets from the marinade and place a few in the bottom of a soup bowl.  Garnish with the fried rosemary.  Bring the soup to a simmer and adjust with salt, white pepper, and a bit of heavy cream if needed.  Whisk in the goat’s cheese until smooth.  Pour the soup over the beets and finish with a few drops of rosemary oil.

Serves 8 as an appetizer or 4 as a meal. Pairs well with the Tawse Sketches Riesling, available at your local LCBO!