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Raw Parsnip Mash
(recipe, Zena Chew)
This recipe comes from Heather Andersen, the head chef at the Chaco Canyon Café in Seattle. Read more about Andersen in Zena Chew's story "The unturkey."
- 1 lb. parsnips
- ½ cup raw pine nuts
- 2 Tbsp. cold-pressed extra-virgin olive oil
- 1 clove garlic
- ½ tsp. salt
- Clean and peel parsnips with a vegetable peeler. Chop peeled parsnips into ½-inch chunks.
- Place about ⅓ of the parsnip chunks into the bowl of a food processor fitted with the S-blade. Pulse quickly 10 times to break up the large pieces and then process until you have a smooth purée. Add water as necessary to keep the mixture moving, scraping the sides of the bowl to keep the purée down near the blade.
- Transfer the purée into a large mixing bowl and repeat with the second third of the parsnip chunks. Transfer this purée into the mixing bowl with the first.
- Place the pine nuts, garlic, salt, and remaining parsnip chunks into the processor bowl and repeat process. When purée is complete, drizzle the oil through the top spout of the processor to combine. Transfer purée to the mixing bowl.
- Stir thoroughly to mix in the flavors and refrigerate for 1 hour to allow flavors to blend.
- Serve drizzled with additional olive oil, cracked black pepper, or minced parsley to taste.