Sunday, 10 October 2010

Parsnips with Leeks

Parsnips! A great, underused winter vegetable. I usually roast or fry them, but I thought I'd try something different for a change, and we liked this very much. Not much to say about it; it's a pretty simple and straightforward vegetable side dish.

4 servings
20 minutes prep time

Parsnips with Leeks
3 mediums parsnips (3 cups sliced)
1 medium leek ( 1 cup sliced)
2 tablespoons butter
a pinch of salt
a little nutmeg

Peel the parsnips and trim the tops and ends. Cut them into 1/4" slices. Put them in a pot and cover with water; bring to a boil and boil them for about 10 minutes, until tender.

Meanwhile, trim the leek down to the white and light green parts, and cut it in thin slices. Rinse the slices to remove any lingering grit, and drain them well. Heat the butter in a medium-sized skillet over medium heat. Sauté the leeks gently until quite soft but not browned.

Drain the parsnips and add them to the leeks, mashing them with a potato masher and mixing them in well. Season with a pinch of salt, and a grating of nutmeg.





Last year at this time I made Pork Ribs Cooked with Sauerkraut and Pumpkin Gingerbread.

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