Pondering Parsnips (Those Really Ugly Carrots)

1. 1

   ["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."]

* Per serving · 4 servings · Values may vary.

No additional tips available.