Pondering Parsnips (Those Really Ugly Carrots) |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 6 |
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From . This parsnip recipe is intended for introducing parsnips to those folks that have never tried them (or have been afraid to try them.) A very simple, no- fuss recipe that showcases the wonderful flavor of parsnips. As the site states: When you begin with a vegetable rich in flavor like the parsnip, it's best to keep the preparation simple and allow its flavors to be fully appreciated . Use the best quality parsnips you can find, firm not limp but importantly parsnips that are small, as in the size of a small/medium sized carrot. (Too big and they're tough.) Ingredients:
2 lbs fresh parsnips, small-medium sized, peeled, tops sliced off |
water |
1 -2 tablespoon extra virgin olive oil |
salt, to taste |
pepper, to taste |
1 pinch freshly ground nutmeg |
1 tablespoon fresh parsley, for garnish |
Directions:
1. Cut parsnips into 1/2 chunks and place into a 2-quart saucepan with 1/2 of water.
2. Cover pan, and bring to a boil over high heat.
3. Reduce heat to low and steam approximately 8 to 12 minutes or until fork tender but not mushy.
4. Using a slotted spoon, transfer the parsnips to a food processor or blender, reserving cooking water.
5. Add olive oil and process until pureed, adding some of the cooking water if needed to make a smooth puree. Season to taste with salt and pepper. Transfer the pureed parsnips to a serving bowl.
6. Sprinkle very lightly with nutmeg and garnish with a tablepoon of fresh parsley.
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