PARSNIPS HAVE NEVER CAUGHT ON IN THE UNITED STATES, but I love them for their earthy sweetness when roasted. A cousin of the carrot, parsnips are at their best in the fall and winter months. This puree is a great substitute for mashed potatoes and can be served alone or with additional ingredients, such as Roasted Butternut Squash and Fuji Apple (recipes follow), to create extra layers of flavor.
Recipe information
Yield
makes 3 cups
Ingredients
Roasted Butternut Squash
Fuji Apple
Preparation
Step 1
Preheat the oven to 500°F.
Step 2
In a large bowl, toss the parsnips in the olive oil, salt, and pepper. Pour the parsnips onto a baking sheet and roast for 20 minutes, or until tender when pierced with a fork.
Step 3
Using a food processor, pulse the milk and garlic together until the garlic is pureed. Add the roasted parsnips and cheese and pulse until smooth, just until the mixture comes together. Serve warm.
Roasted Butternut Squash
Step 4
In a large bowl, toss squash with olive oil, salt, and pepper. Put the squash on a baking sheet next to the parsnips, keeping the two vegetables separate, and roast until tender and golden brown, 15 to 20 minutes.
Step 5
Prepare the parsnip puree and transfer it to a separate bowl. Fold in the squash and the rosemary. Do not overmix. Taste for seasoning and stir in salt and pepper as needed.
Fuji Apple
Step 6
Roast the parsnips for the parsnip puree and then lower the oven temperature to 425°F. In a medium bowl, toss apples with olive oil, salt, and pepper. Pour the apples onto a baking sheet and roast for 15 to 20 minutes, or until tender and easily pierced with a fork.
Step 7
Prepare the parsnip puree, and add the apples, bacon, blue cheese, and thyme. Do not overmix. Taste for seasoning and add salt and pepper as needed.
Make Ahead
Step 8
The puree will keep, covered, for 5 days in the refrigerator. Reheat, covered, in a 350°F. oven for 20 to 30 minutes.
