Parsnip puree recipe

Ingredients

• 7 oz (200 g) Russet or Yukon
• Gold potatoes
• 1 lb 10 oz (750 g) parsnips or parsley root
• 2 tablespoons butter
• freshly grated nutmeg
• 1¼ cups vegetable broth
• 1¼ cups canola oil
• 2 tablespoons pine nuts or Zirbelnüsse
• 1 bunch curly parsley
• ¾ cup heavy cream
• freshly ground salt and pepper

1. Peel the potatoes and about 21 oz (600 g) parsnips; cut into ½in (1 cm) thick slices. Melt the butter in a small pot and cook the sliced potatoes and parsnips, covered, for 3 minutes. Season with salt, pepper, and nutmeg. Add the vegetable broth and steam, covered, for 25 minutes or until the vegetables are soft.
2. In the meantime, peel the remaining parsnips. Using a vegetable peeler, cut into long, thin slices. Heat the canola oil in a frying pan or wok until it splatters immediately when you add a slice of parsnip. Fry the parsnips in 3–4 batches until lightly golden. Remove with a slotted spoon and let drain on paper towels. Season with salt.
3. Cook the pine nuts in oil until lightly golden, remove, and let dry. Pick the parsley leaves from the stems and also fry in oil until crispy (this only takes a few seconds), remove, and let drain.
4. Mash the parsnips and potatoes and stir in cream. Briefly heat while stirring; season to taste. Serve with fried parsnip slices, pine nuts, and fried parsley leaves.