Parsnips with Roasted Leeks and Nutmeg
first came into existence back in May 2000. Seems a
long time ago now!
then the internet was a very different place with much
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recipes so others could enjoy them.
recipe is by Sam Gugino
to Beat the Clock.
vegetables mash nicely by themselves or in combination
with other root vegetables. Try them instead of the
usual mashed potatoes.
1/2 pounds parsnips, peeled and cut into 1-inch chunks
1/2 pound potatoes, peeled and cut into 1-inch chunks
Olive oil spray
1 large or 2 small leeks, white part only, halved
lengthwise and washed thoroughly
1/2 to 2/3 cup skim milk, warmed
1 tablespoon butter, softened
1/4 teaspoon nutmeg
Kosher Salt and freshly ground black pepper to taste
oven to 500 degrees. Put parsnips and potatoes in
large saucepan, cover with water. Bring to a boil
and boil gently, about 12 minutes, or until very tender.
spray a cast iron frying pan with olive oil spray.
Halve leeks again, crosswise, if using only one large
one. Add to pan and put in the oven. Cook about 15
minutes until nicely browned all over. Turn a few
times to cook evenly. Remove, chop and set aside.
parsnips and potatoes are cooked, drain well and return
to the pan over low heat. Mash, adding milk as you
do. Add just enough milk to give the texture you prefer
- and leave a few lumps if you like. Fold in leeks
and season with nutmeg, salt and pepper.
4 - 6
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