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Maple-Mashed Parsnips with Parmesan

The weekend started out on a high note at a “rare beer party” some friends were having. There were all kinds of munchies and drinkables.
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At the party, I discovered this.
four loko.tiff

No, friends, your eyes are not deceiving you: that is, in fact Four Loko. And yes, of all the fancy craft beers to choose from (including my contribution, a favorite) I spent a good portion of the night with that giant can of watermelon-flavored malt liquor. And I felt good about my choice! (Although I did not feel so great the next day.)

I spent the rest of the weekend building forts, watching movies from high school, and eating as much salmon, eggs and avocado as I could get my hands on.

IMG_4248.JPG Spinach, lox, blueberry goat cheese + caper salad

IMG_4253.JPG Grilled salmon salad from Telio omelet.JPG Egg white omelet with spinach, tomatoes, mushrooms + feta; hash browns + toast

IMG_0421.JPG Queen Adelaide benedict from Green Kitchen: smoked salmon, avocado, poached eggs + chipotle hollandaise (on side) over English muffin w/ rosemary potatoes

(That last one came with coffee, a cocktail, and a slice of PIE. What’s up, brunch?)

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I ate out a lot and didn’t spend a whole lot of time in the kitchen, so come Sunday night, my fingers were itching to peel and chop.
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Just in time for the holidays, this lightened up take on classic mashed ‘taters (which sadly I don’t enjoy as much anymore since I’ve become lacto-phobic) is healthy, delicious, and so simple to make. Instead of white potatoes I use parsnips, which have a sweet, almost carrot-like taste. They’re rich in potassium and fiber, and when paired with maple syrup and parmesan cheese, come together to make a rich, creamy side dish* you can feel good about.

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MAPLE-MASHED PARSNIPS WITH PARMESAN

Serves 2

Ingredients

  • 1 pint parsnips, peeled and trimmed
  • 1/4 tsp salt
  • 1 tsp olive oil
  • 1 T maple syrup
  • 2 T parmesan cheese

Put parsnips in medium-sized saucepan and add just enough water to cover. Add half the salt and bring to a boil, then reduce heat and cover. Simmer until tender, 5-10 minutes. Drain water. Add remaining ingredients and use an immersion blender or potato masher to purée.

*Main dish idea: top with a fried egg and serve with kale, Brussels sprouts, or another green winter veggie.
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Goal for 2011 update: Cook One New Recipe A Week

Week 1: Lemony Spaghetti with Bitter Greens & Chickpeas

Week 2: Lentil Chili

Week 3: Chickpeas in Star Anise & Date Masala

Week 4: Thai-Style Black Beans w/ Mango & Cilantro

Week 5: Ten Minute Tasty Asparagus & Brown Rice, Brussels Sprouts Salad with Cheddar and Toasted Almonds, Warm Red Lentil Salad, Garlicky Sesame-Cured Broccoli Salad.

Week 6: Beets, Spiced Quinoa & Yogurt, Sesame-Cooked Eggs Over Rice

Week 7: Curried Parsnip Fries

Week 8: Curried Lentils & Sweet Potatoes

Week 9: Rutabagas with Buckwheat, Black Beans & Kale, Garlicky Mushroom Greens

Week 10: Tamarind Lentils, The Double-Shift Scramble

Week 11: Spicy Chickpea Salad, Butternut Squash Mac ‘n Cheeze, Spicy Red Lentil, Peanut & Pumpkin Soup

Week 12: Sunday Night Supper Salad, Peanut Butter Banana-Berry French Toast Sandwich

Week 13: Grilled Cheddar-Mushroom Sandwich

Week 14: Black Bean Soup, Sweet Pumpkin Pudding

Week 15: Green Rice

Week 16: Matzoh Buttercrunch Candy,  Quinoa with Moroccan Winter Squash and Carrot Stew

Week 17: Truffled Turnip Soup, Nutty Lemon Brussels Sprouts, Cookie Dough Smoothie

Week 18: Raw Chocolate Fudge Cake, Spring Pasta

Week 19: Chopped Kale w/ Hot Pepper Vinegar

Week 20: Ultimate Veggie Burgers, Mmm Sauce

Week 21: Ribbed Asparagus Salad with Lemon, Spinach & Chickpeas, Chocolate-Chip Blondies, Chocolate-Chip Cookie Dough Pancakes, Leek Zucchini Pasta Salad

Week 22: Sesame Ginger Kale Salad, Hoisin Ginger Tofu with Smoky Tahini Slaw  

Week 23: Pan-Seared Asparagus Salad with Frisée and Fried Egg, Baked Ziti, Brown Butter Banana Strawberry Bread, Green Bowl   

Week 24: Quinoa Cookies, Chocolate Mousse

Week 26: Sweet Potato Stuffed with Caramelized Tempeh and Sautéed Kale, Shaved Fennel Salad, Summer Pesto

Week 27: Chocolate Peanut Butter Fudge

Week 28: Choco-holic Pancakes

Week 29: Green Israeli Couscous Salad

Week 30: Swiss Chard with Currants and Pine Nuts

Week 31: Babaganoush Soup, Freekeh Risotto, Brown Butter (Plum) Cake or Cobbler

Week 32: (Modified) Tomato Salad on a Roll

Week 33: None :-(

Week 34: None :-(

Week 35: Pappardelle with Spiced Butter

Week 36: Cucumber Peanut Salad, Grilled Peach and Avocado Salad

Week 37: Nut-Butter Crusted Fries

Week 38: Harvest Bread, Red Lentil Soup, Halibut with North African Spices, Warm Shrimp Salad with Red Chili, Kamut and Tarragon

Week 39: Roasted Garbanzo Beans and Garlic with Swiss Chard, White Bean and Parmesan Baked Orzo, Rustic Plum Crostata with Lemon Thyme

Week 40: Chocolate Cherry Pumpkin Bread

Week 41: Pumpkin Boatmeal for One

Week 42: Hot Apple Pie Pancakes, Lentil Stew with Pumpkin, Tamari Roasted Chickpeas

Week 43: Pear-Apple Compote, Four Easy Pizzas

Week 44: Pumpkin Softies, Vegan Chocolate Chip Cookie for One

Week 45: Rice + Beans for One, Rosemary Kale Chips

Week 46: One-Minute Chocolate Cake

Week 47: Roasted Brussels Sprouts with Toasted Pecans and Avocado

Week 48: German Chocolate Chip Cupcakes, Brussels Sprouts and Chestnuts in Brown Butter Sauce, Spaghetti with Walnuts and Anchovies

Week 49: Reecooked Refried Beans, Coconut Cookie Dough Oatmeal

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Hope you’re enjoying your Monday!

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