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.
sweet baked broccoli
when i posted about baked broccoli here before, i guaranteed that baking is the best way to cook broccoli. it yields soft, tender stems and crunchy, flavorful florets. and they are easy to toss in some olive oil and a few seasonings before roasting for less than a half an hour. even better than the curry powder i flavored it with before, is a little agave, spices and sesame seeds.
this sweet and savory broccoli recipe has quickly become a favorite of mine, i’ve made it 3 times in the past week! it was even approved as delicious by my roommate, a self-proclaimed broccoli hater. so give it a go, i’m sure you’ll love it!
Read More »