Parsnip Puree with Ginger and Orange Zest
Ingredients:
1 pound parsnips, peeled and cut into 1-inch pieces
1 tablespoon olive oil
1 teaspoon grated ginger
1/4 teaspoon orange zest
1/2 cup chicken or vegetable stock
Salt and pepper
Method:
1. Preheat oven to 375 degrees F.
2. In a large bowl, toss parsnips with olive oil, ginger, orange zest, and chicken stock.
3. Season with salt and pepper.
4. Spread parsnips in a single layer on a baking sheet.
5. Roast in preheated oven for 25 minutes, or until parsnips are tender and lightly browned.
6. Puree roasted parsnips in a food processor or blender until smooth.
7. Serve puree as is, or thin with additional chicken stock.
Parsnip puree is a smooth and creamy side dish that is subtly sweet and fragrant with orange and ginger. This dish is easy to make and can be served with a variety of main courses.
Potential changes & improvements:
-Add a bit of cream or milk to the puree for a richer consistency
-Try roasting the parsnips with other root vegetables such as carrots, sweet potatoes, or turnips
-Add a bit of freshly chopped parsley or other herbs for garnish
Works Well With…
Parsnip puree pairs well with roasted or grilled chicken, fish, or pork. Try serving it with roasted Brussels sprouts or roasted cauliflower for a complete meal.
Common Mistakes:
-Not peeling the parsnips before roasting them – the skin will be tough and difficult to puree
-Adding too much ginger or orange zest – start with a small amount and add more to taste
Nutritional Information:
Parsnips are a good source of fiber, vitamins, and minerals. They are also low in calories and fat.