Carrot Parsnip Puree

I apologize to those of you who feel like I am constantly making things with parsnip or carrots. The truth is that this time of year, root veggies are the easiest and cheapest for us to get our hands on...as far as organics are concerned. Not to mention the fact that N absolutely loves both! Why not make a dish your toddler loves...it means that dinner will be oh so much smoother!

I was really craving something like a mashed potato, and knew squash just wasn't going to cut it! Since N can't have potatoes we feel bad serving ourselves up some of that yummy goodness and leaving him without...so I have tried to find tasty alternative to keep us all satisfied.

I opened the fridge and what do you know, I have parsnips and carrots...why not try to mash them??? :) Here is what I did...N absolutely loved this recipe and now refers to it as Pumpkin pie...which in the world of my 2 year old toddler is the best complete any chef could get! J and I also really enjoyed this recipe. We had this with roasted season salt chicken, garlic sauteed spinach, and millet biscuits.

2-4 Tbsp Unsalted butter
4 medium parsnips Peeled (optional) and chopped
1 bunch (about 6 or 7 carrots) peeled (optional) chopped finely
1 small onion chopped
1 clove garlic or 1/2 clove elephant garlic, diced.
2Tbsp-1/4 cup heavy cream

Now I have done this recipe several times. A couple with peeled parsnips and carrots and a couple without the peeling. The main difference is with the parsnips...there is a much stronger parsnip flavor if you leave the skins on. That isn't a problem for our family, but if this is your first introduction I would peel. Lately the organic parsnips at the store have been really fine...then I wouldn't waste your time...there is nothing left after you get done peeling them!

Okay, so place your onions, butter, and garlic in a heavy bottomed 3-4 quart pan or pot. Sautee until fragrant. Add in the parsnips and carrots. Stir until combined and then cover. Allow to cook for 20-30 minutes or until tender. Check on the mix every 5 minutes or so to make sure you aren't burning the bottom. If your lid doesn't fit tightly, than consider adding 1-2 Tbsp of water to help the veggies cook. I use a 3 Quart Enameled Dutch oven and it works really well with no added water.

When the veggies are tender remove the lid and let any excess moisture burn off. Remove form the heat and add the heavy cream. Puree with either your hand-held blender or a normal blender or food processor. Yummy!!

Dairy Allergy note: IF you can't have dairy, omit heavy cream at the end and use a little chicken broth, and use coconut oil for the saute instead of butter. This also works well...this is how we ate it when J was on the Candida diet!

Butternut, carrot, parsnip soup

So, tonight was kind of clean out the fridge and freezer night. We all have them once in a while. So, we had soup, yet again. I find I have been obsessed lately with making soup. Ever since the purchase of my hand-held blender we have been eating soup 3-4 nights a week. Good thing I purchased my immersion blender in the winter instead of the summer!
Anyway, here goes the recipe...
4 Tbsp coconut Oil
10 carrots, peeled and chopped
2 med. onions, chopped
6 parsnips (small to med.) peeled and chopped
4-6 cups chopped butternut squash
1 inch piece of ginger, peeled and chopped
1 patty pan squash or yellow squash chopped with skin
enough stock for the consistency you desire, about 32-64 oz.
1/2-1 cup chicken giblet gravy
salt and pepper to taste

In an 8 quart stock pot, place 4 tbsp coconut oil, add in the carrots, parsnips, onions, squash, and butternut. Saute for about 30 minutes over med. high heat. Add in the chopped ginger and saute until fragrant. Add in enough stock to cover the veggies and let simmer until all are soft. Blend with your hand-held blender, and add more liquid as needed and the optional giblet gravy, salt and pepper.

We added some chicken I had left over from making stock...and had the millet biscuits. Very good, filling dinner on a cold snowy night. It had a pleasant sweetness to it with the parsnips and ginger! You could always tops with some fresh grated nutmeg or cinnamon or both!

Roasted Carrots

So, I really enjoy Carrots, but I definitely get sick of steamed or boiled...so, I highly recommend this twist on the carrot. Roasting them. We did 10 large carrots for 4 adults and 3 children...it was enough with no left overs..

10 large carrots, peeled and sliced into thin sticks and sliced in 1/2 or 1/3's
large roasting pan, buttered or coconut oiled
1 Tbsp Butter or Coconut oil

Pre-heat oven to 425 degrees. Place cut carrots on an oiled or butter pan, and place in the oven for 30 minutes. The carrots will start to brown a bit. Add 1 tbsp of coconut oil or butter and return to the oven for another 10 minutes. Remove and enjoy!

Vegetable Root Soup

3 Large Onions
4 Carrots, peeled and sliced
3 Turnips, peeled and sliced
3 Parsnips, Peeled and Sliced
4 Tbsp Butter
1 1/2 quarts Chicken Stock (maybe more depending on desired consistency)
1 large elephant garlic bulb, or 4 small cloves peeled and mashed
1 tsp or more dried thyme or fresh sprig of thyme
pinch Cayenne Pepper
Sea Salt or Fish Sauce to season
Pinch fresh grated nutmeg
Pima Cream, or Creme Fraiche for topping

Melt butter in a large, stainless steel pot and add onions,carrots, turnips, and parsnips. Cover and cook about 1//2 hour over med-low heat, stirring occasionally. Add stock, bring to a boil and skim. Add garlic, thyme and cayenne pepper. Simmer, covered for about 1/2 hour until soft.
Remove thyme sprig if used. Puree soup with a hand-held blender. Season to taste. If you want your soup thinner, add more water or stock. Place cultured cream on top when serving.