parsnip purée topped with almond parmesan

before this year i didn’t know what a parsnip was.  it looks a bit like a blond-colored carrot that gets much wider at the top, and it tastes a bit like a carrot too!  but it has a clean fresh note to it as well, which really creates a bright flavor in any dish you add it too.  this dish is so incredibly simple, with just a few ingredients because the flavors of the parsnip really shine on their own.

this classic dish much resembles mashed potatoes, but it is thicker, smoother and more flavorful.  because i’ve seen other versions often topped with copious amounts of parmesan cheese, i mixed up a batch of my own version of parmesan.  this mixture won’t trick anyone into thinking it’s an actual dairy product, but it adds that lovely rich cheesey flavor that really fills out the dish and that texture of finely crumbled parmesan.  it’s also great over pastas, on top of casseroles or sprinkled on a salad.

parsnip purée
2 lbs parsnips
6 c water
1 tsp salt
1/4 c almond or other non-dairy milk
1/4 c olive oil
1 tsp salt

almond parmesan
1/2 c almonds
2 tbsp nutritional yeast
1/4 tsp salt

peel the parsnips and chop them up into roughly evenly sized pieces.  the water with 1 teaspoon salt to a boil, drop the parsnip pieces in and boil on high or medium-high for 20 minutes until soft and tender, then strain.

while cooking, you can make the almond parmesan.  blend the almonds (cashews work too), nutritional yeast and salt in a blender or food processor until the nuts have broken up into a fine meal.  you’ll have some left over, so use it on other dishes too, but once ground store in the fridge and use within 1 week.

then blend or food process the cooked parsnip pieces with the olive oil, almond milk and 1 teaspoon salt, in batches if needed.  spoon into a bowl and top with the almond parmesan to be served immediately, while still warm.

yields 2-3 servings

Comments

4 Responses to “parsnip purée topped with almond parmesan”
  1. veggievixen says:

    yummmm. i looooove pasnips, especially their sweetness when cooked. the almond parmesan is intriguing and i will definitely try it!

  2. Stella says:

    Ooh, this looks wonderful. I love that you kept it vegan by using a non-dairy milk. Oh, and, yes, I have had this at a restaurant before. Maybe I’ll use your recipe if I can find some decent parsnips at the store!

  3. Lexi says:

    I looove parsnips! One of my favorite ways to cook them is to roast them with carrots lemon juice and olive oil. It’s comes out so floral and fruity. I used to just stand there in the catering kitchen and smell.

  4. Amber says:

    I just made these with a few modifications and they were AMAZING!!!
    I substituted the Olive Oil with recently made homemade veggie broth.
    I also tried it with a different topping that I’m currently addicted to.
    Saute shallots with oil of choice and when brown add some diced garlic, saute some more. Once done add some madras curry powder. The fried shallots are crispy and so flavorful against the sweet parsnips.

    Thank you so much for posting these great recipes! I’ve been a vegan for a couple of months now and trying all these new recipes are what I look forward to every week.

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