Monday, 4 November 2013

Kale & Parsnips à l'orange

I usually prefer my parsnips roasted rather than boiled, but I'm prepared to make an exception for this dish. The creamy parsnips, astringent kale and floral orange flavours all blend together very well, and on top of that this is a very easy dish to make.

4 servings
45 minutes - 15 minutes prep time

Kale & Parsnips à l'orange

3 medium parsnips, about 12 ounces or 300 grams
4 cups finely chopped kale
1 tbsp butter
the finely grated zest of 1/2 of an orange
the juice of 1 large orange

Peel and slice the parsnips. Put them in a large pot with water to cover them well, and boil them until tender, about 20 to 25  minutes.

Meanwhile, wash the kale well, removing any limp or discoloured leaves and coarse stems. Chop it finely. Steam the kale - over the parsnips is a good place to do it. Put them above the parsnips when the parsnips are easily pierced with a fork; the kale will be cooked in about five minutes.

Remove the kale to drain, and drain the parsnips well. Mash them with the butter and orange zest, then mix the orange juice and the kale into them.  Be sure the kale is well drained.

Last year at this time I made Chocolate Cranberry Panforte.


Marnie said...

Whoops, reading too fast -- I thought that last year at this time you made a chocolate cranberry pianoforte.

Ferdzy said...

That would have been quite something! But I'm not *that* ambitious.