Monday, October 20, 2008

60. Parsnip and Apple Puree (p. 554)

I wanted something a little different, a little more sophisticated (but still easy), to serve with my Roast Chicken, and this recipe* was just the thing I was looking for.

There's not much to it: all you need to do is cook peeled and chopped parsnips and Granny Smith apples along with some onions in simmering water until it's all soft and tender. Then whiz it all up in the food processor with a little bit of sour cream and finish up with salt and pepper. That's it.

The result looks an awful lot like mashed potatoes, but this dish isn't like any mashed potatoes you've ever had. The texture is smooth and creamy, thanks to the pureeing and the sour cream. The flavor is great, too. It's got the earthy starchiness of the parsnips balanced by the crisp sweetness of the apples. This was a great change of pace, and a really nice compliment (along with some simple steamed fresh green beans) to the Roast Chicken.

Date Cooked: October 4, 2008
Degree of Difficulty: Easy
Rating: A-

* This recipe is not online.


The Mediocre Cook said...

This sounds really interesting. This is one of those dishes I might actually be able to get my son to eat!

Karen said...

This sounds good... haven't had parsnips in ages!