APPLE PARSNIP MASH (A GREAT ALTERNATIVE TO MASHED POTATOES!)
- 1 pound parsnips, peeled and cut into 1/2-inch pieces
- 1 pound apples (such as Honeycrisp or Fuji), peeled, cored, and cut into 1/2-inch pieces
- 1 cup water
- 1 tablespoon unsalted butter
- salt and ground pepper
- In a medium saucepan, combine parsnips, apples, and water. Cover and bring to a boil over medium-high. Reduce heat to medium and cook, covered, until parsnips are completely tender, 25 to 30 minutes.
- Transfer mixture to a food processor, add unsalted butter, and process until smooth. Season with coarse salt and ground pepper.
CURRIED APPLE PARSNIP SOUP
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 1/2 tablespoons curry powder
- 6 cups low-salt chicken broth
- 1 1/2 pounds parsnips, peeled, cut into 1-inch pieces
- 2 medium Granny Smith apples
- 1 cup plain whole-milk yogurt, whisked to loosen
- Melt butter with olive oil in heavy large pot over medium-high heat. Add onion and sauté until translucent, about 3 minutes. Add curry powder; stir 30 seconds. Add broth and parsnips. Bring to boil.
- Reduce heat to medium-low; simmer uncovered until parsnips are soft, about 30 minutes. Remove from heat; cool 15 minutes.
- Working in batches, puree soup in blender until smooth. Return to pot. (Can be made 1 day ahead. Cover and chill.)
- Peel, quarter, core, and coarsely shred apples. Stir apples and yogurt into soup.
- Warm soup over medium heat, stirring occasionally (do not boil). Season with salt. Divide soup among 6 bowls. Garnish with fried apple peel.
MAPLE GLAZED PARSNIPS
- 2 cups parsnips
- 1 tbsp maple syrup
- 1/2 tsp butter
- 2 tbsp walnuts (chopped and toasted) – optional
Dice parsnips to 1/2 inch and place on oiled baking pan with salt sprinkled on top. Bake at 400 degrees until soft – about 30 minutes.
Combine maple syrup and melted butter and pour over cooked parsnips. Top with walnuts and serve.