Updated Friday, February 6th, 2009
Total Time: 30
Yield: 6 servings
Heat oven to 375°. In a large saucepan over medium heat, simmer parsnips in just enough water to cover; cook about 15 minutes. Let cool about 10 minutes. Remove parsnips from pan. Discard all but a quarter-cup cooking liquid and set aside. Slice parsnips into one-and-a-half-inch-thick strips and lay on a rimmed baking sheet, lightly oiled. Bake 20 to 25 minutes, or until nicely browned; turn parsnips at least once for even browning.
Using a food processor, pulse parsnips, lemon zest, and lemon juice together, until parsnips break down. With the motor running, add reserved parsnip liquid 1 tablespoon at a time, until mixture resembles loose apple butter. Pulse in olive oil and chopped chervil. Season to taste with salt and pepper. Keep warm.
Warm a large, dry saut
In this issue: Summer Off the Beaten Path
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