You know you are using an ingredient that doesn’t get much love when the grocery checker can’t remember the code for your item.
The second they have to get out their little code sheet you know you’ve got a rarely used product on your hands.
You get bonus points if the checker has to ask you what the ingredient is.
Last week when I went to pick up the parsnips for this tasty puree the women had to verify that it was indeed a parsnip and then three checkers (it was a slow night) couldn’t remember the code.
In my mind, that is impressive. But, I’m a food freak.
Of course I was so proud of myself for cooking something that is seldom used that I went on a two minute monologue on what a parsnip was like flavor wise and texturally as well as ways you could cook it.
The eight year old know-it-all nerd that lives inside of me just will NOT die.
After the checker finally got me to shut up and put in my club card number for my thirty cents off of my parsnips, I took those bad boys home and made Mom, Dad, Lindsey B and Wesley sample the product.
“It’s has the spice of a radish, the color of a potato and the crunch of a carrot,” I said over and over as each new diner arrived at the house.
Because saying it just once would be boring.
This dish was auditioning for a place at our Thanksgiving table, and while it was good the boys seemed to enjoy it much more than the girls.
But if you have a family full of men, this dish should be your new go to.
You will need…
2 lbs boiling potatoes
½ lb parsnips
½ cup olive oil
2 large shallots thinly sliced
Salt and pepper to taste
Start by pealing and chopping your potatoes and parsnips.
Then, bring a large pot of salted water to a boil over high heat.
When the water has boiled, add in the parsnips.
After 10 minute of boiling the parsnips, add in the potatoes.
Cook the potatoes and parsnips together for another 20 minutes or until both are soft and mashable.
While the potatoes and parsnips are cooking, heat the oil in a small frying pan over medium high heat.
When the oil is piping hot, add the shallots.
Fry the shallots until they are golden brown.
When the shallots are crispy and browned, remove from the oil and set aside but reserve the oil.
When the potatoes and parsnips are tender, drain them from the water and reserve 1 cup of the cooking liquid in case you need it.
In a large bowl, use a hand blender or hand masher to puree the potatoes and parsnips.
Add some of the shallot oil to bind the mixture.
If the texture it not to the desired smoothness and you have used all of the oil, use a little of the reserved cooking liquid to bind.
Season with salt and pepper, garnish with crispy shallots and serve hot.
Love and Beer Floats