In season: parsnips

Parsnips are in season! The big giant white carrot-shaped root vegetable made an appearance at Paul’s Produce last week and I could not resist them.

When you buy them, buy small and medium sized parsnips. Make sure they are sturdy and creamy white – you don’t want limp/floppy parsnips or discolored.

I prefer to buy mine fresh from local farm stands – not only is it good for our local farmer, but, I haven’t been impressed with the parsnip offerings at our larger retailers in town.

Parsnips are like a carrot’s sweeter cousin.

When I prepare them, I lightly peel them, meaning I don’t go too far under the skin, since that is where the majority of the parsnips sweetness is located, and either roast or mash them. They pair well with carrots and potatoes.

At Paul’s Produce, I also procured some carrots, with the intentions of making a puree. This was my first foray into such a recipe, and I was really pleased with the turnout and I think you will be, too. It makes for a perfect fall companion to a chicken or salmon dish.

What you’ll need:

• 3 medium carrots, peeled and roughly chopped
• 3 medium parsnips, peeled and roughly chopped
• 1/2 cup of milk (whole, 1% or 2% will work)
• 2 tablespoons of unsalted butter
• ground nutmeg
• 1 tbsp salt
• Immersion blender, fork, or potato masher (whatever you prefer)
• Large pot for water

What you’ll do:

1. Boil the large pot of water with a bit of salt
2. Lightly peel and roughly chop the carrots and parsnips (they’re going to get mashed, so don’t worry about how lovely they look)
3. Boil the carrots and parsnips for 15 minutes, or until you can easily pierce them with a fork.
4. Drain them and return them to the pot. Grab your preferred mashing tool.
5. Add your milk, butter, salt and 3 or 4 shakes of nutmeg
6. BLEND! Puree as much as you want. Just like peanut butter – some like it smooth, some chunky!
7. Add additional salt and nutmeg to taste….and SERVE!