Parsnip Puree
I'm pretty sure I've told you that we are doing 'tastings' of unusual veggies and fruits with my PAR team. It was at the suggestion of one of the girls and I thought it was a brilliant idea. The idea is that they can be armed with information, should anyone at the food pantries/soup kitchens ask them a question about preparation, harvest or whatever. Once we do a segment on each of the chosen crops, they should be able to better mentor new volunteers too.
My original intention was to feature one each month, but because I'm behind *sigh*, we're bumping that up to two. I've selected parsnips and maybe beets for June...and, yes, I know they are out of season. And I've decided this go 'round that I'll do a full menu with them. So, my aim is to have a traditional pot roast with gravy, a thyme-infused parsnip puree, green beans and a salad of mixed baby lettuce, beets, sugared pecans, crumbled feta and an orange balsamic vinaigrette. At least that's the plan. It may change between now and then. *shrugs*
Did a trial run tonight with the parsnips and, overall, I'm happy. The real test will be to see if it passes muster with the husband...
June 22nd morning edit: D really liked this and had two helpings!
Credit: Honest Fare
1 pound parsnips, peeled and sliced
3/4 cup milk
1 cup heavy cream
3-4 large cloves of fresh garlic, minced
Generous dash of thyme
Salt and pepper
1 stick unsalted butter, cut into cubes
Put parsnips and milk and cream in a heavy-bottomed small pot. Don't worry if the parsnips aren't completely covered. Add garlic, thyme and salt and pepper. Bring to a high simmer (just under a boil) and cook until tender, stirring frequently, about 15 minutes. You'll want to be able to easily pierce the potatoes with a fork. Now, using a fine mesh strainer, strain parsnips with a bowl beneath, reserving liquid. Place cooked parsnips in a food processor or stand mixer with a small amount of the reserved milk mixture and butter. Puree until you get the texture of nearly a whipped cream, adding additional milk mixture if need be. Season to taste.
My original intention was to feature one each month, but because I'm behind *sigh*, we're bumping that up to two. I've selected parsnips and maybe beets for June...and, yes, I know they are out of season. And I've decided this go 'round that I'll do a full menu with them. So, my aim is to have a traditional pot roast with gravy, a thyme-infused parsnip puree, green beans and a salad of mixed baby lettuce, beets, sugared pecans, crumbled feta and an orange balsamic vinaigrette. At least that's the plan. It may change between now and then. *shrugs*
Did a trial run tonight with the parsnips and, overall, I'm happy. The real test will be to see if it passes muster with the husband...
June 22nd morning edit: D really liked this and had two helpings!
Credit: Honest Fare
1 pound parsnips, peeled and sliced
3/4 cup milk
1 cup heavy cream
3-4 large cloves of fresh garlic, minced
Generous dash of thyme
Salt and pepper
1 stick unsalted butter, cut into cubes
Put parsnips and milk and cream in a heavy-bottomed small pot. Don't worry if the parsnips aren't completely covered. Add garlic, thyme and salt and pepper. Bring to a high simmer (just under a boil) and cook until tender, stirring frequently, about 15 minutes. You'll want to be able to easily pierce the potatoes with a fork. Now, using a fine mesh strainer, strain parsnips with a bowl beneath, reserving liquid. Place cooked parsnips in a food processor or stand mixer with a small amount of the reserved milk mixture and butter. Puree until you get the texture of nearly a whipped cream, adding additional milk mixture if need be. Season to taste.