MAKE-AHEAD PARSNIP-APPLE MASH
Earthy parsnips are sweetened with apples and blended into a delightfully silky puree.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Yield Serves 10 to 12
Number Of Ingredients 5
Steps:
- Melt 2 tablespoons butter in a large heavy skillet over medium heat. Cook parsnips in a single layer until just golden on bottoms, about 10 minutes. Flip, and add apples, water, and 1 1/4 teaspoons salt. Raise heat to medium-high, and simmer, covered, until parsnips and apples are very soft, about 20 minutes.
- Remove from heat, and let stand, covered to retain moisture, until slightly cooled, about 5 minutes. Puree mixture in a blender until smooth. With machine running, add remaining tablespoon butter.
APPLE-PARSNIP MASH
Yield serves 4
Number Of Ingredients 5
Steps:
- In a medium saucepan, combine parsnips, apples, and the water. Cover and bring to a boil over medium-high heat. Reduce heat to medium, and cook until parsnips are completely tender, 25 to 30 minutes. Transfer mixture to a food processor, add butter, and process until smooth. Season with salt and pepper. Reheat in pan over medium if necessary before serving.
- (Per Serving)
- Calories: 156
- Fat: 3.3g (1.9g Saturated Fat)
- Protein: 1.5g
- Carbohydrates: 33g
- Fiber: 7.4g
PARSNIP MASH
Steps:
- Peel and roughly chop 2 pounds parsnips. Cook in boiling salted water until soft, about 20 minutes; drain. Puree with 3 tablespoons butter; season with salt and pepper. Sprinkle with grated parmesan.
- Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.
APPLE-PARSNIP MASH
Instead of mashed potatoes, try this sweet, lower-calorie puree, which needs only a bit of butter.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- In a medium saucepan, combineparsnips, apples, and water. Coverand bring to a boil over medium-high.Reduce heat to mediumand cook, covered, until parsnipsare completely tender, 25 to30 minutes. Transfer mixture to afood processor, add unsalted butter, and process untilsmooth. Season with coarsesalt and ground pepper.
Nutrition Facts : Calories 156 g, Fat 3 g, Fiber 7 g, Protein 2 g
PARSNIPS AND APPLES WITH MARSALA
In 1954, the food writer Elizabeth David introduced her fellow Brits to carote al Marsala via her book "Italian Food." She warned readers that Marsala and carrots may sound like "an unsuitable combination," but lists the dish as one of her favorite vegetable recipes. Simmering the carrot in sweet wine until the liquid reduces to the point of becoming a glaze creates a delightful candying effect. The approach works equally well for parsnips and apples, which also have a natural sweetness, and any number of other root vegetables, like sunchokes or salsify.
Provided by Charlotte Druckman
Categories easy, vegetables, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Peel the parsnips and halve them lengthwise, if very thick. Peel and core the apples. Chop the parsnips and apples into 1-inch pieces.
- Melt the butter in a large, heavy skillet or Dutch oven over medium heat. Add the parsnips and apples and cook, stirring continuously, until evenly coated with the butter, about 2 minutes.
- Add the sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring continuously, until the sugar melts, about 2 minutes. Pour in the Marsala, reduce the heat to low and simmer for 5 minutes.
- Add enough water to just barely cover the parsnips (about 2 cups). Bring to a simmer again, adjusting the heat as needed, then cover the pan and continue to simmer until the parsnips are just crisp-tender, about 20 minutes.
- Remove the lid, increase the heat and bring the liquid to a boil, reducing it until it turns into a syrupy sauce coating the parsnips and apples, about 10 minutes. Season to taste with salt and pepper. Sprinkle with parsley, if using.
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 2 grams, Carbohydrate 31 grams, Fat 6 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 445 milligrams, Sugar 12 grams, TransFat 0 grams
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