Parsnip and Turnip Puree

 

  • 1 pound parsnips, peeled and cubed
  • ½ pound turnips, peeled and cubed
  • ½ cup chicken broth
  • 3 tablespoons butter or ghee
  • ½ teaspoon sea salt
  • ¼ teaspoon dried thyme
  • pinch of cracked pepper

For the Parsnip and Turnip Puree:

  1. Fill a pot with cold water and add the parsnips and turnips. Bring to a boil, then partially cover and cook for 15 minutes, until fork tender.
  2. Drain the vegetables then transfer to a food processor.
  3. Add the chicken broth, butter, sea salt, thyme, and pepper. Puree until smooth.

 

Comments

Post a Comment

Popular posts from this blog

Thanksgiving Slaw

  Ingredients For the dressing: 1/3 cup vegetable oil 1/4 cup apple cider vinegar 2 tablespoons maple syrup 4 teaspoons Dijon mustard 1/2 teaspoon kosher salt 1/2 medium red onion, finely chopped For the salad: 1 small head green cabbage (about 2 1/2 pounds, or about 10 cups shredded cabbage or coleslaw mix) - or  mixed bag from trader joes 3/4 cup sliced almonds, toasted 3/4 cup dried cranberries 3/4 cup fresh Italian parsley leaves, coarsely chopped Kosher salt Freshly ground black pepper Instructions Make the dressing: Whisk the vinegar, oil, maple syrup, Dijon, and salt together in a large bowl. Add the red onion and stir to combine. Let sit at least 10 minutes for the flavors to meld. Meanwhile, prepare the cabbage. Make the salad: Cut the cabbage into eight wedges through the core, then cut the core from each piece. Thinly slice the cabbage wedges crosswise to shred. Add the shredded cabbage, almonds, cranberries, and parsley to the dressing and toss to combine....
Read more

Best Mashed Potatoes

https://www.gimmesomeoven.com/best-mashed-potatoes-recipe/   5 pounds potatoes (I use half Yukon Gold, half Russet potatoes) 2 large cloves garlic, minced fine sea salt 6 tablespoons butter 1 cup whole milk 4  ounces cream cheese, room temperature toppings: chopped fresh chives or green onions, freshly-cracked black pepper   Instructions Cut the potatoes.   Feel free to peel your potatoes or leave the skins on.  Then cut them into evenly-sized chunks, about an inch or so thick, and transfer them to a large stockpot full of cold water. Boil the potatoes.   Once all of your potatoes are cut, be sure that there is enough cold water in the pan so that the water line sits about 1 inch above the potatoes.  Stir the garlic and 1 tablespoon sea salt into the water.  Then turn the heat to high and cook until the water comes to a boil.  Reduce heat to medium-high (or whatever tem...
Read more

Black Bean and Mushroom Burgers

 https://www.latimes.com/recipe/black-bean-and-mushroom-burgers 4 tablespoons everyday olive oil 8 ounces button or cremini mushrooms, finely chopped   1 almond-size garlic clove, minced Kosher salt and freshly ground black pepper 1 tablespoon soy sauce ½ teaspoon smoked paprika 1 can (15-ounce) black beans, rinsed and drained ⅓ cup plain bread crumbs ¼ cup finely chopped flat-leaf parsley 1 tablespoon fresh lemon juice 6 slices regular or vegan cheese (optional) Hamburger buns, condiments, dill pickle chips and sliced red or white onion, for serving    1 Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the mushrooms and ...
Read more