Saturday, March 1, 2014

Parsnip puree

In one of my recent boxes was a mega-parsnip, large enough to serve two people (or even three).  For comparison, the parsnip to its right in the photo below is what one would consider a normal sized parsnip.

To make parsnip puree, cut off the top and bottom, then peel the parsnips.  (These are good scraps to save for veggie broth.)  Cut it into 3/4" chunks (smaller if you're in a rush) and put them into a sauce pan (or larger pot, if you're making a lot).  Cover with water and bring to a boil.  Reduce the temperature to a simmer.  Cook until the chunks are soft (at least 10-15 minutes).  Check with a fork to see if they are soft.

Once cooked, drain the parsnips, then put them back in the pan.  Add some butter, milk, salt and pepper.  In place of pepper this time, I used some of the Citrus A'peel grater from Simply Organic, as our puree was going to be paired with seafood.  This grater includes sesame seeds, orange peel, lemon peel, garlic, onion, parsley, coriander, and fennel seeds.

While you could mash with a potato masher, it won't make a smooth puree.  To get a smooth puree, I use my immersion blender.  You could probably use a food processor or blender instead, but I haven't tried that.

We served the parsnip puree with pea tendrils and scallops.

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