Lovely ugly roots, part 2: old fashioned carrots and parsnip

December 14th, 2010 § 1 comment

It’s not a secret anymore, the gourmande loves the old roots

My latest discovery dates to a couple of months, at my favorite greengrocer: a whole collection of old fashioned carrots in all kinds of sizes and shades: white, yellow, black… you name it! I just couldn’t resist. I’ve tried them all.

The black ones were such fun with their deep purple color and their coral red hart. I made a french style veal and carrot stew with them. What a color feast! The white and yellow ones looked more fragile and fancy, so I decided to pair them with my beloved parsnip.

The result was a mind blowing slightly nutty, very creamy puree. I just can’t get enough of it: I think I’ve already served this puree 5 times this season and I’ve been asked for the recipe about every single time. It’s just such a simple and sexy side that will pair up with about anything from fish to red meat and game. So if you’re still looking for a special side dish for your Christmas menu don’t look any further. I guarantee you won’t be disappointed.

Rabbit, mushrooms and parsnip/carrot mash
The yellow carrot version with a rabbit and wild mushrooms stew

Velvety parsnip and carrot puree
Puree mousseline de panais et carottes,

serves 4 pers.
prep: 10 min. cook: 20 min

Ingredients:
1 parsnip (~300g), cleaned, peeled and and chopped in large chunks;
1 white or yellow carrot (~250g), cleaned, peeled and chopped in large chunks;
20g butter;
5cl whipping cream;
1/2 Tsp coarse sea salt;
pepper to taste.

Put a large amount of water to boil together with 1/2 Tsp of sea salt. When the water is boiling, add the parsnip and carrot and cook for 15 to 20 min on medium heat or until the vegetables are tender. Drain and reserve part of the cooking liquids. Warm up the whipping cream on low heat

Transfer the vegetables, a couple of Tsp of cooking liquids and half of the warm cream to a blender or food processor, blend until smooth and creamy. Adjust the texture of the puree to your liking by adding some cream and/or cooking liquids. Add the butter and toss well until well incorporated. Season with freshly crushed pepper. Serve immediately.

If you wish, the vegetables can be boiled in advance, don’t drain and reserve covered until 15min before serving. Then reheat on low heat, blend and season at the last moment.

Bon appétit!

More old roots recipes? You might like these too…
Parsnip cream soupCelery and potato gratin

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