by Chef Laura Frankel, author of Jewish Cooking for All Seasons (Wiley) and Jewish Slow Cooker Recipes (Wiley)
I don’t know why my mother never made parsnips for me when I was a child? They are everything she likes in a vegetable. They have a great color, sweet earthy flavor and pair nicely with other foods. I have made this puree in Chicago, New and York and Skokie. It has a velvety texture. It is popular and frequently requested. It is a nice alternative to mashed potatoes and pairs well with poultry or meat.
8 medium parsnips-peeled and cut into 1 inch pieces
1 whole head of garlic-roasted
2 large leeks-light green parts only, sliced thinly
2 teaspoons chopped fresh thyme
1 cup chicken stock
Preheat oven to 300 degrees. Lightly toss the parsnips with olive oil and lay them on a baking sheet. Roast the parsnips until they are caramelized and soft (about 45 minutes depending upon thickness).
Lightly coat the bottom of a large sauté pan with olive oil. Cook the leeks over medium heat until they are very soft and translucent (about 20 minutes).
Squeeze out the individual cloves of garlic from the roasted head.
Mash the ingredients together and adjust seasoning with salt and pepper.
Yield: Serves 6 generously