Sunday, November 24, 2013

Autumn Quinoa with Parsnip Puree

I have never made parsnips before!  I lurv them.  They are like... potatoes, but with flavor!

I served the puree over the quinoa, and it was nice and hearty.  Also, I failed to take a picture, but parnip puree is NOT exactly photogenic, so don't worry about it.


Start with 4-5 large parsnips.  Remove the stringy cores as you chop them into dice. Toss them in melted butter, salt them, and roast in a pan for about 25-30 mins in a 400 degree oven, until pieces are easily cut through with a knife.

Throw the pieces in the blender (in batches if necessary), with about 2 cups total of milk, plus salt and freshly grated nutmeg to taste.  Blend until creamy adding more milk as needed.


Cook  1 cup (dry) quinoa (rice cooker works great).  Finely chop 2 shallots.  Soften in butter in a small pan on stovetop, then add a small handful of walnuts, about 8 sage leaves, and a small green apple, all finely chopped, and cook till sage leaves are crispy.   Add to quinoa along with a bit of white balsamic or apple cider vinegar, salt, and olive oil.