What’s Cookin’?

Are you a “foodie”?

I’m still not exactly sure what that term means, but I was told that’s what I am. You see, I like to cook. And EAT. A lot.

Today, I’m in the process of cooking dinner (at 2 in the afternoon) because I’m making something that requires a bit of time, but is oh, so good. What is it? Parsnip Puree.

Hey! Ouch! Who threw the shoe?

I’m serious. Parsnip Puree is delicious. And ten times better for you than mashed potatoes. Okay, actually I’m not too sure of last statement, but it’s definitely less fattening. And tastier, too.

So here’s the recipe (courtesy of chef Sara Moulton–who got it from Julia Child) Use it in place of mashed potatoes.

Parsnip Puree:

2 lbs parsnips -peeled and sliced

salt to taste

2 TBsp butter

fresh ground pepper

Place parsnips in pot with cold water to cover. Bring to boil over high heat. Reduce heat to med-high and simmer until tender (25 or 30 min). Drain and reserve cooking liquid.
Set parsnips aside and return liquid to pan and boil over high heat. Boil until liquid is reduced to 3/4 cup.
Return parsnips to pan and add butter.
Working in batches, empty contents into a food processor and puree until smooth. Season with salt and pepper.

YUM! And you’re adding an extra vegetable to your diet.