Directions:
STEP 1
Peel the parsnips and cut them into ½-inch slices. Peel the potatoes and cut them in half. Cook the parsnips and potatoes in boiling salted water until both are cooked through and easily pierced with a fork, then drain them. Heat the milk and cream together in a saucepan.
STEP 2
Mash the vegetables and gradually add the milk and cream, stirring until you have a smooth purée. Add the Parmigiano Reggiano to the purée. Season to taste with the salt and pepper. Keep warm.
STEP 3
To make Parsnip Ribbons: Peel the two remaining parsnips. Using a julienne or regular vegetable peeler, make long ribbons of parsnip. Dry the ribbons on paper towels.
STEP 4
Heat the oil in a saucepan until hot but not smoking, about 350° F. Add the parsnip ribbons and fry them until golden and crisp. Drain on paper towels and season lightly with salt. (This can be done a few hours in advance of preparing the rest of the dish.)
STEP 5
To serve, spoon the parsnip purée into a serving dish. Drizzle the Balsamic Caramel over the parsnips and top with crispy fried parsnip ribbons.
SALADS
Parmigiano Reggiano Parsnips
-
30min
PREP
-
45Min
COOK
-
340
Calories
Parsnips and potatoes are a tasty match in our Parmigiano Reggiano Parsnips Recipe, but in this upgrade they are given a royal treatment. Puréed with milk and cream, and enriched with Parmigiano Reggiano® cheese, these Parmigiano Reggiano Parsnips are topped with a crispy golden crown of fried parsnip ribbons made by shredding parsnips with a julienne or regular vegetable peeler and frying the shreds in oil. As a delectable finishing touch, the Parmigiano Reggiano Parsnips are topped with Balsamic Caramel, a sweet and sour drizzle that is quickly made and will keep for a long time in your refrigerator, ready to enhance vegetables, salads, and fruits. Keep some on hand for the next time you make our Parmigiano Reggiano Parsnip Recipe.
Ingredients:
1 lbs. Parsnip
1/2 lbs. Potatoes
1/4 cup Milk
1/4 cup Heavy Cream
1/2 cup Parmigiano Reggiano (grated)
1/2 tsp. Salt
1/8 tsp. Pepper (white)
Crispy Parsnip Ribbons
2 Parsnips
2 cups Vegetable Oil
Salt (to taste)
Balsamic Caramel (for drizzling)
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
SALADS
Parmigiano Reggiano Parsnips
-
30min
PREP
-
45Min
COOK
-
devparm
Chef
Parsnips and potatoes are a tasty match in our Parmigiano Reggiano Parsnips Recipe, but in this upgrade they are given a royal treatment. Puréed with milk and cream, and enriched with Parmigiano Reggiano® cheese, these Parmigiano Reggiano Parsnips are topped with a crispy golden crown of fried parsnip ribbons made by shredding parsnips with a julienne or regular vegetable peeler and frying the shreds in oil. As a delectable finishing touch, the Parmigiano Reggiano Parsnips are topped with Balsamic Caramel, a sweet and sour drizzle that is quickly made and will keep for a long time in your refrigerator, ready to enhance vegetables, salads, and fruits. Keep some on hand for the next time you make our Parmigiano Reggiano Parsnip Recipe.
Directions:
STEP 1
Peel the parsnips and cut them into ½-inch slices. Peel the potatoes and cut them in half. Cook the parsnips and potatoes in boiling salted water until both are cooked through and easily pierced with a fork, then drain them. Heat the milk and cream together in a saucepan.
STEP 2
Mash the vegetables and gradually add the milk and cream, stirring until you have a smooth purée. Add the Parmigiano Reggiano to the purée. Season to taste with the salt and pepper. Keep warm.
STEP 3
To make Parsnip Ribbons: Peel the two remaining parsnips. Using a julienne or regular vegetable peeler, make long ribbons of parsnip. Dry the ribbons on paper towels.
STEP 4
Heat the oil in a saucepan until hot but not smoking, about 350° F. Add the parsnip ribbons and fry them until golden and crisp. Drain on paper towels and season lightly with salt. (This can be done a few hours in advance of preparing the rest of the dish.)
STEP 5
To serve, spoon the parsnip purée into a serving dish. Drizzle the Balsamic Caramel over the parsnips and top with crispy fried parsnip ribbons.
Ingredients:
1 lbs. Parsnip
1/2 lbs. Potatoes
1/4 cup Milk
1/4 cup Heavy Cream
1/2 cup Parmigiano Reggiano (grated)
1/2 tsp. Salt
1/8 tsp. Pepper (white)
Crispy Parsnip Ribbons
2 Parsnips
2 cups Vegetable Oil
Salt (to taste)
Balsamic Caramel (for drizzling)
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
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