It’s been raining for weeks and I’m beginning to think someone cast a spell on us and we now live in Northern Scotland. Sooo ready for the sun to come out. In the meantime, we are all about comfort food. Always searching for variety, I was really intrigued by a recipe in the Lost Kitchen cookbook for puréed parsnips. What a healthy alternative to mashed potatoes (not dissing potatoes, but parsnips are loaded with folate, potassium, and vitamin C). The recipe is simple and calls only for parsnips, salt, butter, and cream.
I am a firm believer in adding onions for flavor but chose leeks here because they are milder and I didn’t want to overpower the sweet, nutty parsnip flavor. This is still a very simple recipe, but I used chicken broth that reduces while boiling the parsnips and adds a lot of savory flavor. We served these with a fennel and apple slaw and roasted pork, it was a perfectly balanced comforting dinner. I really hope the sun comes out soon!
What you need:
2-3 lbs of parsnips, peeled and chopped
1 leek, washed well and chopped
2 tbsp olive oil
1 quart of chicken broth
4 tbsp salted butter
Begin by washing and chopping the leek (all of the white and tender green parts) and add to a large pot with olive oil. Bring to medium heat and soften the leeks. Stir occasionally for a few minutes. When some of the leek is lightly browned add the parsnips and cover with chicken broth. If the parsnips aren’t completely covered by the broth, add a little extra until they are. Bring to a boil and then simmer for about 30 minutes until most of the broth has been absorbed and reduced and the parsnips are easily mashed with a fork.
When the parsnips are mushy and there is very little broth left in the pot, turn off the heat and add butter. Use a potato masher to smooth out the parsnips. You could also add to a blender or a food processor and puree them if you want them smooth. There is less starch in parsnips than potatoes so you don’t have to worry about them turning gummy. I am a fan of using as few dishes as possible so I go with the rustic look and just use the masher. Taste and add a pinch of salt if necessary. Enjoy!
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