This is a delicious and unique recipe that brings parsnips into my life in a way that I actually love. I often overlook parsnips, and I have recently been trying to find ways to fit them into my diet in fun ways. This parsnip puree recipe complements parsnips’ root-like taste and texture with none other than carrots and further accents it with the deep aroma of garlic and earthy flavor of cumin. Feel free to change it up as you get used to this combination, so you’ll never get bored. Enjoy!
Glow on par:
Parsnips: generally contain more sugar than carrots, radishes or turnips, but are packed with phytonutrients, vitamins, minerals and fiber. Parsnips are among the best sources of dietary fiber, providing 13% of the RDA in 100 grams. They contain antioxidants such as farlcarinol, flacarindiol, panaxydiol and methyl-falcarindiol, which are important in reducing the signs of aging and disease. Parsnips are anti-inflammatory, anti-fungal and anti-cancerous. They are also packed with vitamin C, B-complex vitamins and iron, calcium, copper, potassium, manganese and phosphorus.
Parsnip Puree Recipe
- 6-8 parsnips
- 3-4 large carrots
- 2 tablespoons olive oil
- 2 whole garlic cloves
- 1/2 teaspoon cumin powder
- Salt and pepper to taste
- 4 Portobello mushrooms
- Salad greens
- Chopped scallions and grated carrot for garnish
Directions: Preheat the oven to 425 degrees Fahrenheit. Chop the parsnips and carrots and place in a bowl. Add the olive oil, whole garlic cloves and salt and pepper and toss until all the carrot and parsnip pieces are evenly coated.
Transfer to a baking sheet or aluminum foil and cook for 20-25 minutes, or until the carrots and parsnips are both cooked through and slightly browned. Remove from the oven and let cool.
Let the carrots and parsnips cool for 20 minutes at room temperature and then add them to a food processor along with the cumin and more salt and pepper, if desired. Blend until smooth.
Grill, fry or bake the mushrooms as you like them best (you can even leave them raw) and top each with an equal amount of the parsnip and carrot puree. Serve atop fresh green leaves with a garnish of chopped scallions and grated carrot. Enjoy!