The holidays are fast approaching, and that means festive dinners. A creamy purée at a cozy table is hard to beat, so it's no wonder they tend to make frequent appearances. But for someone who is vegan, or allergic to nightshades like myself, the entire purée concept often leaves us left out. I love food and the holidays, and fully plan to partake in every glorious tradition, so if I'm going to enjoy purée I better create it myself!
Like potatoes, parsnips make a fantastic purée. Add a bit of butter (or Earth Balance as it were) and garlic, and that's all it takes. Happy Holidays. Interestingly enough, parsnips are actually closely related to carrots (check out their shape...) and parsley (check out their leaves...) but they don't share the same flavor profiles. They don't taste like potatoes either, but they certainly are creamy.
CREAMY (PARSNIP) PURÉE
- 2 lbs parsnips, peeled and chopped into pieces
- 1 cup lite coconut milk
- 3 tablespoons Earth Balance
- 4 cloves garlic
- 2 teaspoons rosemary, chopped
- 1 teaspoon sea salt, plus more to taste
Bring a pot of water to a boil, and add the parsnips. Cook until quite tender, about 20 minutes. Drain and cool slightly.
Purée 1/3 of your parsnips in a food processor with the remaining ingredients until smooth. (If you like things less buttery, use 2 tablespoons Earth Balance. You can always add another later.) Add the remaining parsnips to the processor and blend until smooth. Taste for seasoning, and add additional Earth Balance and salt as needed.
Serves (at least) 6