Ok..so this is probably different that most resolutions, I am resolving that I am going to try and use more herbs in all my cooking. I have so long had a fascination with all herbs, so I am going to focus on using them more often. Therefore that means sharing them with you all.
The hint of Thyme in this recipe is intoxicating!!!
Last night I was trying to come up with a vegetable to go alone with our main course. I noticed I still had 4 parsnips.( from the Christmas roasted root vegetables) I really did not want to just roast them so I opted to make a "Parsnip Puree". It was adapted from a recipe from Tyler Florence. Wow...so it has now sent me into a need to grow parsnips this Spring.
Check out more information on growing Parsnip on my blog in Kentucky Gardener. www.statebystategardening.com
Parsnip Puree
1 pound parsnips, peeled and sliced
Kosher Salt and freshly ground black pepper
1 cup fat free half and half
4 clove of garlic, peeled and gently smashed
1 sprig of thyme
1 stick butter
Extra Virgin olive oil
Parsley for garish
Put parsnips in a pot, season with salt and cover with the half and half. Add garlic and thyme then place over medium heat and bring to a simmer. Cook until tender, the tip of a paring knife should easily go through without resistance-about 12 to 15 minutes.
I then take the thyme and use and immersion blender to puree the parsnips and achieve the texture of whipped cream. Season with salt and pepper, finish with a sprig of parsley.
I love the texture and the natural sweetness of the parsnips with just a hint of thyme!! Enjoy!!
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