Note: Could me made mashed too, I'm sure.
Ingredients:
1 1/2 lbs Parsnips
1 Medium Onion
3 cloves of Garlic
Milk
Stock
Butter
To Taste:
Salt Pepper
Any Other Herbs and Spices
Directions:
Cut off ends, peel, and dice the onion
Cut off ends, peel, and cut parsnips into small pieces
Cut off ends, peel, and mince the garlic, keeping one clove separate from the other two
In a stock pot, add enough butter, that when melted, to cover the bottom
Add onion to pot and cook until browned
When onions are cooked, add the parsnips, two cloves of garlic, and enough stock and milk to just be under all the ingredients
Cook until the parsnips have softened
Add the last clove of garlic, and then puree with an immersion blender
Taste test and add any needed additional seasoning
Final Notes:
I cut my parsnips into sticks, and in hindsight coins or small wedges would have made pureeing easier.
Go heavy on the seasoning next time, I wasn't sure what to season it with for what I was serving this with, so I just did salt and pepper, and it was kinda lack luster. I added garlic chives to the leftovers, and that helped. I can see the potential in this side dish for the next time or two though. Would probably be very good with rosemary and thyme.
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