INGREDIENTS
1 3/4 lb
sweet potatoes, peeled and cut into 1-inch dice
1
small parsnip, peeled and cut into 1-inch dice
2
garlic cloves, coarsely chopped
2 tbsp
extra-virgin olive oil
Salt
6 cups
vegetable stock or low-sodium broth
1 cup
apple cider
1 tsp
green Tabasco sauce
Finely diced Granny Smith apple and minced parsley, for garnish