Puree’d Parnips are a fabulous substitute for mashed potatoes and have a slightly sweeter taste. The key to making them taste delicious is to roast them first, not boil. I’ve done it both ways and when I roasted them before puree’ing, they tasted so much better because the roasting caramelizes them. mmmmm….caramelize.
Ingredients (serves 6)
– 6 big parsnips – i made the mistake of thinking that 1/2 a parsnip would suffice for each person and I was wrong. I recommend going with 1 per person and risk having some leftovers. If you’re using small ones, then double up.
– 2 Tbsp olive oil
– 1 1/2 Cup beef broth (or chicken)
– 1/8 tsp nutmeg
– salt to taste
- Pre-heat oven to 400
- Peel parsnips and cut lengthwise into quarters. Cut out the core (if you’re feeling lazy, it doesn’t hurt to leave the core – but it might add a slight bitter taste)
- Cut into small pieces (about 1/2 inch cubes). Lay them out on a baking sheet.
- Drizzle olive oil and sprinkle salt over top. Mix around to distribute.
- Roast for about 40-45 minutes (until they are soft and will blend easily)
- Put parsnips into your food processor and add 1 cup of beef broth and nutmeg. Run it through the food processor until it has a mashed consistency. Add the remaining 1/2 cup of beef broth and run it again.
- Taste and make sure it has a mashed potato consistency. You can add more beef broth if they are not moist enough for your liking. If you don’t have a food processor, I’m sure you could use a hand masher.