While everyone gets excited about the bounty of summer, it's autumn fruit and vegetables that I love. Crisp apples, juicy pears and robust yet versatile turnips, rutabagas, celery root (AKA celeriac) and sunchokes (Jerusalem artichokes) etc.
Parsnips are sweet and delicious with a creamy texture when cooked. They are very popular in Britain where they hold their own as a side for the beloved Sunday roast. I love to roast them in the oven with a drizzle of honey or puree them. If you have a mandolin or food processor try making thin slices then deep frying in olive oil.
In the puree below the parsnips are cooked in milk which is then used in the puree, making it irresistibly rich.
Serves 2 as a side dish
2 large parsnips
1/2 tablespoon of butter
half a cup of whole milk
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