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Author Notes: Roasting parsnips brings out their lovely par-snippiness, but the texture can be gluey (at least, when I roast them). Thankfully, a little bit of parsnip goes a long way. So after my roast-parsnip pudding turned out to be parsnip "bread," I cooked up this extremely simple non-roasted puree, which made me very happy and which I'd like to eat every day. (Trial and error; victory and defeat, etc.) Apple sauteed with onion reminds me of Southern style fried apples; it's a combination that's lovely with parsnip. And the juicy apples give the dish a saucier attitude and texture than plain parsnip. Serving it with super simple frico (you can serve the crisp parmesan wafers on the side, or slip one into each serving, like a fancy person) might seem insanely unnecessary. So be it. —ENunn
for the frico
- 1 cup grated Parmigiano-Reggiano
- 1 tablespoon flour
- pinches black pepper, optional
for the puree
- 1 tablespoon butter
- 1/2 cup chopped onion
- 2 cups chopped tart apple
- 1 pound parsnips, sliced
- 3/4 pound carrots, sliced
- 1 cup cup apple cider, divided
- 1 splash cream
- 1/2 cup grated Parmigiano-Reggiano, optional
- 1/2 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, more to taste
- Preheat oven to 350. In a small bowl, mix together cheese and flour, with a bit of pepper if you like. Line a cookie sheet with tinfoil, lightly oiled. Drop heaping tablespoons of mixture onto cookie sheet, flattening with a spoon, about two inches apart. Bake until lightly brown and crisp, about 10 minutes. Let cool completely before removing with spatula.
- In a small skillet, sautee onion in butter over medium high heat until golden and beginning to brown, about 8 minutes. Add apples; cook until very tender and golden, about 5 minutes. Remove from heat and set aside.
- Meanwhile, in a large pot, combine carrots and parsnips in water to cover by one inch; simmer until very tender, about 20 minutes. Drain, reserving 1/2 cup of cooking liquid, and let cool slightly.
- Combine vegetables with apple-onion mixture in blender or food processor; add about 1/2 cup of apple cider, cream, Parmesan cheese (if using), salt, pepper. Puree until smooth, adding extra cider or cooking liquid, if necessary. Reheat gently in a saucepan, until very warm. Serve with frico.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Autumn Vegetable Puree
Well, This is Appeeling
Tomato skins, meet salt
Tomato skins, meet salt.
This weekend's reading.
It's time to travel.
Out of the park toppings.
Put cake on a pedestal.