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.
Puree:
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.
Quinoa:
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.
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.
Puree:
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.
Quinoa:
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.
