Kate's Global Kitchen

Pan-Roasted Parsnip and Apple Puree

by Kate Heyhoe


Serves 4

Tip: With a handblender, you can puree the hot cooked parsnips, apples and cream mixture in the cooking pot, off the stove. Start on a low speed, tilting the pan as needed to keep the blade completely submerged; then increase speed when the ingredients lose their chunkiness.

You can brown parsnips in an oven to caramelize them and enhance their sweetness. But I prefer this no-fuss, stovetop method to brown the parsnips, cook them with apples and cream, and puree them with the handblender, all in the same pot. To keep the apples from turning brown, drop them into the cup of cream as you slice them. This dish winds up pillow soft and naturally sweet, so I like to contrast the flavor and texture with accompaniments like a tart salad and crisp, nut-crusted pork chops.

1. Peel and slice the apple (about 1/4-inch thin). Drop the slices into the cream, coating completely (see headnote). Peel and trim the parsnips, discarding any woody sections. Slice into 1 to 1-1/2 inch chunks (they don't have to be pretty, just roughly the same size; halve the thickest pieces lengthwise).

2. Heat the butter and oil in a medium saucepan over medium-high heat. Drop in the parsnips. Stir until coated. Let the parsnips cook over medium to medium-low heat, without stirring, until they've browned on one side, about 10 minutes. Stir and let brown another 5 minutes or so. Stir in the apples and cream, nutmeg, and salt to taste. (The liquid will not quite cover the parsnips or apples.)

3. Bring to a boil over medium heat. Reduce the heat to a simmer. Cover and cook until parsnips and apples are tender, 20 to 25 minutes, stirring once or twice. Remove the pan from the heat.

4. Puree with a handblender until smooth (see Tip above). Before serving, taste for salt and grind a generous amount of pepper on top. Serve with extra butter, if desired. (Puree may be held, covered, for 1 hour; reheat gently over medium-low heat.)


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This page modified January 2012