Puréed Roasted Parsnips
The easiest way to prepare parsnips is to slice them, steam them, and dress
with oil and salt. However, to get the fullest, richest flavor from the
parsnips, they should be roasted. The browning caramelizes the natural
sugars in the parsnips. In this recipe we first roast the parsnips with
some butter, then purée them with added water. It's quite simple, but if
you've never had parsnips this way, you're in for a treat.
2 lbs parsnips, peeled, stringy cores removed, chopped (about 1 1/2 pounds
after removing cores)
3 Tbsp oil
1 1/2 cup water
1/8 teaspoon nutmeg
Salt and pepper to taste
Preheat oven to 400°F. Peel parsnips, make a cut off the top of the fat end
of each parsnip. This will show you extent of the inner core. Often this
core is stringy and woody, especially at the larger end of the parsnip.
When you are prepping the parsnips, cut around this core.
Place chopped parsnips in a medium sized bowl, add the oil and stir to
coat. Lay out the parsnips on a roasting pan in a single layer. Roast in
the oven for 20 to 25 minutes, at 400°F, until lightly golden, turning the
parsnips once half-way through the cooking.
Put cooked parsnips into a blender or food processor. Add 1 1/2 cups water,
and pulse until puréed to the desired consistency. Add more water if
necessary. Add nutmeg and salt and pepper to taste.
From: Simply Recipes
Elise at SimplyRecipes