Wednesday, December 9, 2009

Roasted Root Veggie Puree with Figgy Goat Cheese by accident!

Ok - so I tried to make this:

Puréed Roasted Parsnips Recipe
2 lbs parsnips, peeled, stringy cores removed, chopped (about 1 1/2 pounds after removing cores)
3 Tbsp butter, melted
1 1/2 cup water
1/8 teaspoon nutmeg
Salt and pepper to taste

1. Preheat oven to 400°F. Peel parsnips, make a cut off the top of the fat end of each parsnip. This will show you extent of the inner core. Often this core is stringy and woody, especially at the larger end of the parsnip. When you are prepping the parsnips, cut around this core.

2. Place chopped parsnips in a medium sized bowl, add the melted butter and stir to coat. Lay out the parsnips on a roasting pan in a single layer. Roast in the oven for 20 to 25 minutes, at 400°F, until lightly golden, turning the parsnips once half-way through the cooking.

3. Put cooked parsnips into a blender or food processor. Add 1 1/2 cups water, and pulse until puréed to the desired consistency. Add more water if necessary. Add nutmeg and salt and pepper to taste.

from here:  http://simplyrecipes.com/recipes/pureed_roasted_parsnips/

but I realized that in no way, shape or form did I have 2 lbs of parsnips laying around.  I had one bag.  But I also had a sweet potato and a turnip.  So I chopped 'em up, tossed them in olive oil, salt and pepper and roasted at 400 for about an hour.  Then I threw it all in the food processor.

Seemed chunky and dry.  I looked in the fridge.  A little bit of heavy cream left.  Tossed that in.  Pulsed.

Dry.

Threw some water in.  Pulsed.

Dry.  Threw some whole milk in.  Pulsed.  Better.  Tasted.  Good but missing something.

Found some goat cheese with fig from the co op in the cheese drawer (didn't mean to buy the fig kind but it wasn't bad).  Threw it in.  Pulsed.

Hmmmmm.

Put it in crocks.  Baked.




Yesssss.  Came out great. 

I highly suggest just throwing stuff in as you go sometimes.  Sometimes the results are definitely repeatable.

By the way - we had it with this:  http://bigflavors.blogspot.com/2009/07/balsamic-marinated-pork-tenderloin.html (Thanks Ashley!  And an addendum - I did pork roast, not loin and marinated it for a long time.)  Full meal here...




All in all - a great evening meal for a snow day. 

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