I pulled my parsnips out of the ground today (that is them in the picutre). It got really cold here very quickly. They smelled so good as I was digging them out I wanted to eat them right there. Unfortunately, parsnips are not like carrots-they do not taste good raw--but they sure smell good.
I was reminded of the parsnip Buttermilk tart I made for thanksgiving. It was fabulous. and what was really cool is that it actually tasted better the next day and the day after! so if you are looking for something to make a couple days in advance and not worry about taste deterioration-this is it. And the taste is really excellent. It looks sort of like a pumpkin pie-but one taste and you are transported--knowing this is not a pumpkin pie. such a delicate flavor. absolutely lovely. I highly recommend it.
Parsnips are such a wonderful vegetable. They are terrific boiled, pureed and added to bosc pears that have been microwaved with a little butter. It's another one of those "faux" foods. It fools you into thinking it is mashed potatoes and then you take a bite and say "WOW!" this is really good! No one ever guesses what it is.
Here are the recipes for the tart and the puree:
Parsnip Buttermilk Pie
(and yes, they are a vegetable-but remember-so is pumkin! they are sweeter than pumkin)
(and yes, they are a vegetable-but remember-so is pumkin! they are sweeter than pumkin)
Crust:
2 1/4 cups flour
1 tablespoon sugar
2 sticks frozen unsalted butter cut into tablespoons
2 1/4 cups flour
1 tablespoon sugar
2 sticks frozen unsalted butter cut into tablespoons
1/8 teaspoon salt
¼ cup milk
Use metal blade in Food processor. Whirl flour, salt and sugar around. Add butter as fast as possible. Process until it starts to look like little peas-do not over process! Little bits of butter need to remain.
Add milk quickly and let dough come together in a ball.
Immediately roll out to fit your pie pan.
Freeze till ready to use.
Filling:
2 lb parsnips peeled and cored and cut into large chunks
1 ½ cups buttermilk
2/3 cup packed dark brown sugar
2 large eggs
½ teaspoon salt
½ teaspoon each cinnamon and ginger
¼ teaspoon nutmeg
1/8 teaspoon ground cloves
Preheat oven to 425
Bring a large pot of water to a boil, add parsnips and cook till tender-about 15 minutes. Drain the parsnips and let them steam under a kitchen towel for about 5 minutes. Return the parsnips to the pot and mash with a potato masher keeping the mixture rather rough.
Measure two cups parsnips-reserve rest for some other use (like adding to mashed potatoes).
Puree 2 cups of parsnips and the buttermilk in a blender till smooth. Transfer to a bowl and whisk in remaining ingredients until sugar dissolves.
Pour into prepared piecrust. Bake for one hour or until toothpick comes out clean. Let rest at least one hour before serving.
¼ cup milk
Use metal blade in Food processor. Whirl flour, salt and sugar around. Add butter as fast as possible. Process until it starts to look like little peas-do not over process! Little bits of butter need to remain.
Add milk quickly and let dough come together in a ball.
Immediately roll out to fit your pie pan.
Freeze till ready to use.
Filling:
2 lb parsnips peeled and cored and cut into large chunks
1 ½ cups buttermilk
2/3 cup packed dark brown sugar
2 large eggs
½ teaspoon salt
½ teaspoon each cinnamon and ginger
¼ teaspoon nutmeg
1/8 teaspoon ground cloves
Preheat oven to 425
Bring a large pot of water to a boil, add parsnips and cook till tender-about 15 minutes. Drain the parsnips and let them steam under a kitchen towel for about 5 minutes. Return the parsnips to the pot and mash with a potato masher keeping the mixture rather rough.
Measure two cups parsnips-reserve rest for some other use (like adding to mashed potatoes).
Puree 2 cups of parsnips and the buttermilk in a blender till smooth. Transfer to a bowl and whisk in remaining ingredients until sugar dissolves.
Pour into prepared piecrust. Bake for one hour or until toothpick comes out clean. Let rest at least one hour before serving.
Parsnip and Pear Puree
3-4 lbs parsnips peeled, cut into 3” pieces
2-3 ripe Bosc pears, peeled, halved and cored
1 tablespoon butter
¾ cups milk (any type OK-skim, low fat, whole) Imaybe more or less depending on consistency-should be like mashed potatoes)
4 tablespoons butter
1/2 teaspoon salt (maybe more to taste)
Boil parsnips in saucepan on stovetop until tender-about 20 minutes.
Drain. Set aside
Place pears in a container with low sides. Dot 1 tablespoon of butter on top of the pears.
Microwave pears cut side down for about 4-6 minutes or until fork tender.
Use a food processor to mash pears and parsnips with butter. Gradually add milk till consistency is right. Add salt to taste.
If you want it a little sweeter add a couple of tablespoons of Brown sugar at the end. Process till well combined.
3-4 lbs parsnips peeled, cut into 3” pieces
2-3 ripe Bosc pears, peeled, halved and cored
1 tablespoon butter
¾ cups milk (any type OK-skim, low fat, whole) Imaybe more or less depending on consistency-should be like mashed potatoes)
4 tablespoons butter
1/2 teaspoon salt (maybe more to taste)
Boil parsnips in saucepan on stovetop until tender-about 20 minutes.
Drain. Set aside
Place pears in a container with low sides. Dot 1 tablespoon of butter on top of the pears.
Microwave pears cut side down for about 4-6 minutes or until fork tender.
Use a food processor to mash pears and parsnips with butter. Gradually add milk till consistency is right. Add salt to taste.
If you want it a little sweeter add a couple of tablespoons of Brown sugar at the end. Process till well combined.
I hope you enjoy your parsnips as much as I am going to enjoy mine! I won't get to use them till after NY's since I'll be gone-but they store well in the garage.
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