We had dinner with friends last weekend and tried a few new recipes. The main course was a pork loin with maple glaze, and we served this apple parsnip puree on the side. Everyone loved it — even the people who don’t like parsnips!
The original recipe is from Julee Rosso’s book Great Good Food: Luscious Lower Fat Cooking. I changed some of the spices, and made it in the slow cooker, instead of the oven.
I cooked it for about 7 hours, and a few pieces of the parsnip weren’t quite tender. You could chop the parsnip into fairly small pieces (about 1/4”), and cook it a bit longer (7-8 hours), to make sure it’s tender.
Also, I pureed with a hand blender, and it might be easier in the food processor.
Despite that little problem, the puree tasted great, and was an excellent accompaniment for the pork. We’ll have this again, with pork or turkey.
Apple Parsnip Puree
- 2 tbsp lemon juice
- 4 large tart apples, such as Granny Smith
- 2 lbs parsnips, peeled and coarsely chopped
- 1/4 cup chicken broth
- 2 tbsp light brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp Chinese 5 spice (or ginger)
- Freshly ground pepper
- 1/2 cup low fat buttermilk
- Set the slow cooker on low.
- Combine the lemon juice with 1/4 cup of water in a large bowl.
- Peel and core the apples, and cut them into eighths. Drop the pieces into the lemon water, and stir to coat them.
- Place the parsnips into the slow cooker.
- Add the apples, and the lemon water.
- Add the chicken broth.
- Sprinkle with brown sugar, spices and pepper.
- Cover and cook on low for 7-8 hours, until parsnip is tender.
- Add buttermilk, and puree with a hand blender, or in a food processor.
- Keep warm in slow cooker until ready to serve.