Grilled Spring Vegetables with Parsnip Puree (Copy)

Ingredients

  • 1 1/2 pounds parsnips, peeled

  • 1/2 cup whole milk or buttermilk, optional

  • any combination of Asparagus, Garlic Scapes, Peas, and Spring Onions

  • extra virgin olive oil

  • sea salt and freshly ground pepper

Instructions

  1. Chop the parsnips into 1-inch pieces and place into a saucepan. Cover with cold water and add a generous pinch of salt. Bring to a boil, then lower heat and simmer until tender, about 20-35 minutes. Drain, reserving the cooking liquid. Puree the parsnips using an immersion blender or by hand using a potato masher. Add enough milk, buttermilk, or reserved cooking liquid to make the mixture velvety smooth. If using an immersion blender, be careful not to over blend/process in order to avoid the mixture turning gummy.

  2. Lightly coat vegetables with olive oil and a light sprinkling of salt. Grill over medium heat for 2-4 minutes, turning and rotating halfway through the cooking time. Vegetables should be tender and charred, but not overly soft.

  3. To serve, mound a generous portion of the parsnip potato puree onto a plate. Top with grilled vegetables, drizzle with olive oil, and season with freshly ground black pepper.

Notes

parsnip potato puree from Deborah Madison’s The New Vegetarian Cooking for Everyone

Haley Smith