Grilled Spring Vegetables with Parsnip Potato Puree
 
 
Serves: 4-6
Ingredients
  • 1½ pounds parsnips, peeled
  • ½ pound potatoes, peeled
  • ½ cup whole milk or buttermilk, optional
  • any combination of Asparagus, Garlic Scapes, Spring Onions, and/or Scallions
  • extra virgin olive oil
  • sea salt and freshly ground pepper
Instructions
  1. Chop the parsnips into 1-inch pieces and place into a saucepan. Chop the potatoes into ¾-inch pieces and add to the parsnips. 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 and potatoes 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. You could also pass the parsnips and potatoes through a food mill if you have one.
  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
Recipe by at https://dev.gatheranddine.com/grilled-spring-vegetables-with-parsnip-potato-puree/