Parsnip Puree

To be perfectly honest, when winter descends upon Nevada County and the market fills up with roots, leafy greens, citrus and winter squashes, there is one vegetable that intimidates me the most… parsnips.

I just can never find a way that honors the full flavor they inhabit. They’re earthy and distinct, standing out in every dish they grace. They’re brilliant in salads, roasted root dishes, and soups. A versatile winter vegetable that also puzzles me in the exploration of the best way to use it.

That’s when I stumbled upon parsnip puree. A warm soft creamy puree that is dynamic and bold in flavor. My suggestion is to top it with chicken, radicchio and dried cherries. But it would go well with anything: beets, slaw, parmesan cheese, walnuts, etc.

As with all of the recipes we present, we rarely give exact measurements and encourage you to experiment.

Ingredients:
Parsnips (cut into chunks) - I did about three cups
Vegetable or chicken broth
Three cloves garlic (minced)
Half a medium sized onion
Cream or butter (optional, your choice)
Salt and pepper (to taste)
Chili pepper flakes
Paprika
Turmeric
Parmesan (optional)
Olive oil

Instructions:
1. In a medium sized pot, sauté onion and garlic in a small glug of olive oil till translucent
2. Add spices and stir thoroughly
3. Add parsnips and enough broth to cover the parsnips halfway. If you’re opting to use cream, add about 1/4 cup.
4. Stir and cover for about 15-25 minutes or until soft.
5. When parsnips are soft enough to easily cut through, transfer to a food processor or use an immersion blender to blend together puree. You want the consistency to be similar to mashed potatoes.
6. If you’re choosing to use butter or parmesan, transfer back to pot and add to your liking.
7. Assemble with nuts, seeds, cheese, protein, bitter greens, etc. of your choosing