![]() ![]() ![]() Here’s one clove, next to my vegetable peeler for scale. ![]() I get it at my regular grocery store here in Boston. Oh, and some of you have asked me about elephant garlic. Parsnips look like white carrots, and get an extra bump of sweetness after the first frost of the year, when the cold converts the root’s starch to sugar. (What, you didn’t all do that?) But there you have it. Kind of hard to believe, since I was one of those kids who hid her asparagus behind the couch so she wouldn’t have to eat it. My mother would probably die if she heard me say this, but: I love parsnips. ![]() I like to serve it with thick, grilled sirloins or crisp-skinned roast duck. This dish is a great companion to almost any kind of meat. There’s a minimal amount of spice, which really lets the flavor of the parsnips come through. If you can boil water and chop up a few veggies, you can make this dish. Soft bits of onion add a really nice texture and contrast to the creaminess of the potato and parsnip. It’s rich, buttery, and gets a delightfully mellow sweetness from the parsnips. This is one of my favorite takes on mashed potatoes. Just blend it, store it in the fridge, (give it a stir) and reheat it when you’re ready to serve! Make it up to two days in advance.*This post contains Amazon affiliate links.* Like all the best fall side dishes, this parsnip puree reheats perfectly. Before you eat, stir in the minced rosemary and an extra drizzle of olive oil. Season with salt and pepper, and blend until the parsnip puree is totally smooth. When all the veggies are ready, add them to the blender along with the olive oil and lemon juice. While it cooks, boil the parsnips and cauliflower until they’re both fork-tender. When you’re ready to cook, roast the garlic until it’s brown and tender. If you can, use a high-speed blender to get a really light, airy texture. Just add salt and pepper to make all the flavors pop!įind the complete recipe with measurements below.Īnother reason that I love this recipe as compared to mashed potatoes is that it’s so darn easy! You make it in the blender, so there’s no mashing (or worrying that your potatoes will be gummy or lumpy) involved.
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