Parsnip Puree with Green Beans

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Early Fall

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1 hr

|

2 servings

This dish is somewhat akin to mash potatoes with green beans, just with a couple twists. The most obvious is the parsnip puree instead of potatoes. The parsnips bring with them a carrot-y flavor that feels cozy for the cooler nights as fall nears. You could swap the stock for any liquid (other stock, water, or milk). In restaurants, cream is most likely what is used. The green beans are simply prepared as you would for green bean almondine, just with pumpkin seeds (pepitas) instead of almonds which have a buttery flavor that adds a lot to the green beans.

Ingredients

from your CSA Club Share

from your pantry

  • Oil
  • Salt  
  • Black Pepper
  • Caraway – 2 pinches
  • Pumpkin seeds, toasted – ¼ c
  • Soy sauce – 1 T + splash

larder items

  • Pea shell stock ~ 3 c

tools

Blender, immersion blender, or food processor.

Directions

mise

  1. If needed, thaw the stock.
  2. Chop the parsnip into ~ 1” pieces and add to a medium pot. Add in 1 clove garlic, the caraway, salt and pepper, and then cover with the stock.
  3. On the stove, bring the pot up to a boil and then reduce to a simmer. Cook until the parsnip is soft, ~10 min.
  4. Meanwhile, slice the green beans into ~ 2” pieces and set aside.
  5. Mince the other clove of garlic and set aside.

cook

  1. Once the parsnips are completely cooked, remove from the heat. 
  2. Reserving the liquid, strain off the parsnips and add to the blender along with about half of the reserved cooking liquid, the soy sauce, ~ 2 t salt, and 3 T oil. Blend until smooth, adding more liquid if necessary. It will look a little grainy if more is needed, but you’re aiming for something a little looser than mashed potatoes but not so loose that it is soupy. Taste and adjust seasoning (will likely need more salt). Once it’s tasting good, place on the back of the stove to keep warm.
  3. Over a high heat, add ~ 2 T oil to a large saute pan. Once the oil is shimmering, just before smoking, add the green beans and a couple pinches of salt. Saute until the green beans are tender with some golden color, ~5 mins. 
  4. Once the green beans are cooked, add the garlic and pumpkin seeds. Toss and cook for another minute.
  5. Kill the heat, and add a splash of soy sauce. Taste and adjust seasoning.

plate

Spoon the parsnip puree into a wide shallow bowl, offsetting slightly. Then pile on the green beans slightly offset from the puree.