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By Maralyn Hill and Brenda Hill ‘The Tandem Tasters’
The Tandem Tasters frequently feature chefs we've met worldwide. Here we have a new twist. We met Nick Roche, aka 'NonChefNick', online. Nick says, "Born Dominique Roche in Paris, France, he has had a love affair with the culinary arts ever since his first trip back to his homeland at the age of 20." You can tell.
His recipes are delicious and easy to follow. When we saw his Pureed Parsnips, we knew new we had to share it with our Big Blend followers. It is our side dish with steak, but it would go with just about anything. Here is NonChefNick's recipe for Pureed Parsnips.
Parsnips are a root vegetable that are more versatile than they lead us to believe. You can boil them, roast them, even sliced thin and sauteed. There is another way to prepare them however, and it may just be the best way. Have you tried them pureed? You are certainly missing out if you haven't, and once tried, you may never have them any other way again. Rich and velvety, pureed parsnips are a great alternative to potatoes and at least as healthy. You need only a small portion to satisfy the palate and with a small spoonful served over a tenderloin cut of beef, it's like buttah! Follow this extremely easy recipe that I created and you will understand what this is all about. And for you veggies out there, this is Number 1!
2 large Parsnips, peeled and sliced 1/2 inch thick
1/2 cube of butter, room temperature
1/2 cup of grated Gruyere cheese
1/2 teaspoon coarse ground pepper
A couple pinches of salt
Bring a large pot filled half with water to a boil and add the parsnips. Boil parsnips for about 15 to 20 minutes or until you can pierce it with a fork without resistance. Remove parsnips and transfer to a food processor.
Process parsnips until it is creamy with no lumps, then add Gruyere, salt, pepper, and butter. Continue to process for another 15 seconds but no more. Serve as a side dish or over your favorite cut of meat and sprinkle with a little nutmeg. Enjoy.