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
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.
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.
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