Archive for February 4th, 2008


Overlooked, ignored, and often maligned, the parsnip is a noble little vegetable, full of subtle flavor and substance. In this recipe, it is pureed, and because it is a root vegetable, it imparts a wonderful earthiness. For something different and surprisingly delicious, try pureed parsnips instead of mashed potatoes next time you are looking for a great side dish. Enjoy! 

Pureed parsnips

6 – 8 medium parsnips, peeled and ends trimmed off, cut into 2″ pieces

2 tablespoons EVOO (extra virgin olive oil)

3 tablespoons balsamic vinegar

1/2 teaspoon salt

freshly ground pepper to taste

paprika for garnish

Add the parsnips to a pot of boiling water, and cook until very soft (about 15 minutes). Remove the parsnips from the pot and place in food processor. Add the olive oil, vinegar, and salt, and process until pureed. You may add some cooking water if the puree seems dry. Serve sprinkled with pepper and paprika. Serves 4.


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