parsnip ginger puree:
preheat oven to 400
1.5 pounds parsnip, peeled and chopped
1 tablespoon safflower oil (olive oil will do)
2 teaspoons freshly grated ginger
sea salt & fresh ground black pepper
toss these together into a roasting pan, bake for 20 minutes, parsnip should be tender
throw all of this into your food processor or blender
add:
1.5 cups half & half (soy milk could be used but may mess with the texture)
blend away until mashed potato-like
transfer into a square glass baking dish
back in oven for 10 minutes
Delish! We ate it with bbq tempeh and steamed broccoli.
perfect potato substitute.
For a bite of sweet may I suggest Trader Joe's Maple Leaf Cookies. They are like holy shit kind of good.
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