Pondering Parsnips?


Honey, It's Parsnips !

Parsnip Potato Puree


This document last modified August 17, 1997 .


Honey, It's Parsnips !
Ingredients:

1 1/2 lb Parsnips
-diagonally sliced into
-1/2" pieces
3/4 c Water
1/2 ts Salt
2 tb Butter
1 tb Honey
1/4 c Orange Juice
1 t Orange Peel -- grated

Instructions:

  1. Peel and diagonally slice parsnips into 1/2 inch pieces.
  2. In a saucepan, cook parsnips in water and salt over medium heat until fork-tender, about 10 minutes.
  3. Drain and remove from pan. In same pan heat butter, honey, juice and orange peel together.
  4. Toss with parsnips and a little salt, if desired.
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Parsnip Potato Puree
Ingredients:

1 Pound parsnips -- peeled and
quartered crosswise
1 Large russet potato -- (about 6 ounces)
peeled and quartered
Salt and freshly ground black pepper to
taste
2 Ounces unsalted room temperature butter -- (1/2 stick)
chopped
1 Tablespoon minced flatleaf parsley

Instructions:

  1. Place the parsnips and potato in a medium pot and cover generously with cold salted water.
  2. Bring to a boil over medium-high heat. Reduce heat and simmer until very tender and almost falling apart, for about 20 minutes; drain.
  3. Set a large holed sieve over the same pot. Mash the vegetables through the sieve, using a large mallet and up/down motion. (This can be prepared ahead, covered and set aside at room temperature.)
  4. To serve, stir the puree over medium high heat using a wooden spatula until warm.
  5. Add the butter and stir until smooth.
  6. Mix in the parsley and serve hot.
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