Potages often incorporate the vegetables (and/or meat) one has on hand, and today, a cold, icy, gray one in which going to the store is out of the question, I considered that a comfort dish like a fresh potage would not only satisfy but help me clean through my kitchen. <br />In my fridge I had a fresh pound of parsnips and some lingering rutabagas. My pantry proffered a handful of small red-skinned potatoes, some shallots, garlic and good olive oil. And a glance at my windowsill reminded me that one of the persimmons I’d plucked last month was finally seriously ripe. <br />The gears in my brain clicked into motion. A slow saute of chopped shallots and garlic then invited chopped parsnips, potatoes and rutabagas into the warm pot. I added salt, pepper, rosemary, and vegetable broth, brought things to a boil before lowering the flame to maintain a shy simmer. When the veggies were tender, I added a half-cup of the persimmon pulp and blended the whole thing into creamy oblivion. As a final touch of pretty and texture, I added diced persimmon (from the lesser-ripe of the two; but it was still pretty ripe) and a few rosemary leaves to the top. Both were delicious stirred in!

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