Ingredients:
2 lbs fresh parsnips, small-medium sized, peeled, tops sliced off
water
1 -2 tablespoon extra virgin olive oil
salt, to taste
pepper, to taste
1 pinch freshly ground nutmeg
1 tablespoon fresh parsley, for garnish
Directions:
Cut parsnips into 1/2″ chunks and place into a 2-quart saucepan with 1/2″ of water.
Cover pan, and bring to a boil over high heat.
Reduce heat to low and steam approximately 8 to 12 minutes or until fork tender but not mushy.
Using a slotted spoon, transfer the parsnips to a food processor or blender, reserving cooking water.
Add olive oil and process until pureed, adding some of the cooking water if needed to make a smooth puree. Season to taste with salt and pepper. Transfer the pureed parsnips to a serving bowl.
Sprinkle very lightly with nutmeg and garnish with a tablepoon of fresh parsley.
Servings: 6
Time preparation: 10 min.
Time total: 22 min.