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)

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.

Where to buy:

RETAILERS
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)

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.

Where to buy:

RETAILERS

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