I’m addicted to cooking and cooking competition shows. I admit it. When it comes to the competition shows, like “Iron Chef America” I regularly get grief from Nancy and Quinn. Their point is the competition shows don’t really teach you how to prepare a dish. You might get a quick rundown of ingredients or a fast shot of the preparation, but certainly nothing like a recipe. My response is that, besides just being plain fun to watch, they give me ideas.
And here’s my proof! While watching a recent “Iron Chef America,” I heard the words “served with a parsnip puree.” The little bell in my head started going DING DING DING! Nancy and I love parsnips, that carrot-like sweet flavor is just incredible. Most commonly, I have used them with other root vegetables with a roast or in a vegetable blend. The idea of a puree, with complimenting flavors sounded wonderful.
The puree was smooth and tasted very rich, even though it wasn’t. The horseradish gives a little kick that comes in right behind the sweetness of the parsnips. And one serving is only 128 calories with 0 fat and 6 grams of fiber!
I served the puree with a spice rubbed pork tenderloin and glazed carrots and pearl onions. We will definitely be making this again.
Makes 6 servings
3 parsnips, chopped into even pieces
2 medium potatoes, cut into similarly sized pieces
2 ounces evaporated fat-free milk
2 tablespoons prepared horseradish
salt and pepper to taste
Add potatoes and parsnips to a medium pot and just cover with water. Season lightly with salt and heat, bringing to a boil. Simmer until potatoes are tender. Drain and add potatoes, parsnips and evaporated milk to a food processor or blender. Process until they reach the consistency of mashed potatoes. Add horseradish, salt and pepper, and puree.
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