2 hours ago
Thursday, November 19, 2015
Why did it take me so many years to discover my love for parsnips?
They are an ugly looking vegetable, but they taste wonderful! Like a spicy carrot.
Boil or roast them and make this delicious puree, in leu of mashed potatoes for Thanksgiving this year (you might have mutiny at your house if you do that).
The recipe calls for a stick of butter and 2 cups of cream! ouch.
I cut the fat in half and had great results.
Roasted Brussels w/ Parsnip Puree: (adapted from Tyler Florence)
1 lb parsnips, peeled and cut into pieces
salt & pepper
2 cups heavy cream (I only used 1 cup!)
2 sprigs fresh thyme
1 tsp of pimenton (smoked Spanish paprika), optional, but gives a nice flavor
1 head garlic, cut in 1/2 horizontally
4 ounces unsalted butter or extra-virgin olive oil (I used half stick of butter, 2 oz.)
Put the parsnips in pot, season with salt and cover with water. Place over medium heat and bring to a simmer. Cook until tender, about 20 minutes. The tip of a paring knife should easily go through without resistance.
In a medium saucepan place the cream, thyme sprigs and garlic cloves over low heat and bring to a simmer.
Drain parsnips and reserve cooking liquid. Place parsnips in a food processor with butter, or extra-virgin olive oil and a couple of tablespoons of reserved cooking liquid.
Begin to process and add strained heavy cream mixture. Season with salt and pepper, to taste, and puree until very smooth.
You can make this ahead and keep in the fridge. Reheats beautifully.
To roast Brussels sprouts: Trim and slice sprouts in half and lay on a sheet pan.
Drizzle w/ olive oil & kosher salt.
Roast 375F for 20-25 minutes, shaking the pan once or twice, until nice and crispy.
You can also roast them at higher heat (400F), however, they tend to burn if they are small.
Plate on a schmear of parsnip puree and drizzle w/ olive oil.