Parsnips bring velvety alternative to traditional mash potatoes


Parsnips are a root vegetable that are more versatile than they lead us to believe. You can boil them, roast them, even sliced thin and sauteed. There is another way to prepare them however, and it may just be the best way. Have you tried them pureed? You are certainly missing out if you haven't and once tried, you may never have them any other way again. Rich and velvety, pureed parsnips are a great alternative to potatoes and at least as healthy. You need only a small portion to satisfy the palate and with a small spoonful served over a tenderloin cut of beef, it's like buttah! Follow this extremely easy recipe that I created and you will understand what this is all about. And for you veggies out there, this is number 1.

2 large Parsnips, peeled and sliced 1/2 inch thick
1/2 cube of butter, room temperature
1/2 cup of grated Gruyere cheese
1/2 teaspoon coarse ground pepper
A couple pinches of salt
Nutmeg

Bring a large pot filled half with water to a boil and add the parsnips. Boil parsnips for about 15 to 20 minutes or until you can pierce it with a fork without resistance. Remove parsnips and transfer to a food processor.

Process parsnips until it is creamy with no lumps, then add Gruyere, salt, pepper, and butter. Continue to process for another 15 seconds but no more. Serve as a side dish or over your favorite cut of meat and sprinkle with a little nutmeg. Enjoy.

15 comments:

  1. I have a weird relationship with parsnip. Sometimes I like it and sometimes I don't. And next time I will add cheese!

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  2. never had these, always intrigued me, a very interesting recipe will have to try one of these days sounds delicous.

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  3. Very gourmet. I might just have to veganize these. A better alternative to mashed potatoes.

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  4. Sounds delish! Love mashed potatoes and would surely love these too.

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  5. Parsnips are good and these are delightfully presented with the snow peas. The Gruyere cheese is a great addition as well, and I would image that smoked Gruyere would improve it even still.

    Cheers,
    CCR
    =8~)

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  6. I love parsnips - they're just not the easiest to find - not that look fresh and tasty, anyway. Maybe it's just a Texas thing. But when I do get good ones - yum! Should make this!

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  7. I adore parsnips and their delicate, sweet flavor -- A great holiday side dish for sure! Thank you for the inspiration...

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  8. I've never mashed parsnips, but I usually put them in with roast chicken or turkey. So good.

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  9. These sound delicious. I'm anxious to try them.

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  10. I never tried parsnips before. It's very interesting to learn that it's a good alternative to potatoes. Thanks for sharing.

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  11. I love parsnips!!!!this sounds great! what a neglected vegetable.

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  12. I discovered parsnips just a year or two ago. I love their sweet, light flavor. I can't wait to try them mashed!

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  13. I made those and loved them - and they are much healthier than mashed potatoes. I will be buying more parsnips in the future.
    This also inspired me to add mashed turnips to a Meat Potato Gratin: http://cookingrookie.blogspot.com/2010/01/meat-and-potato-gratin.html
    Thanks a lot for reminding me of all these healthy root vegetables!

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