Chipotle Parmesan Parsnips
Parsnips are one of those root vegetables that I never paid much attention to.
That's not until my sister included them in a stew and practically forced me to try it. Boy, was she tickled when my frowny-faced, reluctant first nibbles turned into a happy-camper fishing through the stew for more chunks of these mildly sweet, creamy-colored delights. I was hooked.
Since that time, I've experimented with my "new root-vegetable friend" and I'd like to share a recipe for mashed parmesan parsnips I recently adapted. I hope you like the little "kick" of chipotle as much as we all did.
- 2 pounds parsnips, peeled and cut into chunks
- 6 to 8 cups cold water
- 1 teaspoon sea salt
- 2 tablespoons extra virgin olive oil
- 1/4 cup plain yogurt
- 1 teaspoon Mrs. Dash Southwest Chipotle
- 1/2 teaspoon sea salt
- Freshly ground (coarse) black pepper
- 1/2 cup freshly shredded parmesan cheese, plus extra for garnish
- In a large saucepan combine parsnips with enough water to cover and add 1 teaspoon salt.
- Bring to a boil and then reduce heat and simmer 20 to 25 minutes or until parsnips are very tender. Drain and then return the parsnips to saucepan.
- Mash with a potato masher. Then stir in olive oil, yogurt, chipotle seasoning, 1/2 teaspoon salt and pepper to taste. Stir in the parmesan cheese.
- Spoon into a serving bowl. Garnish with remaining parmesan cheese shreds
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