Maple Parsnip Purée
Recipes with Maple Syrup / Vegetables
Metric
Imperial
Ingredients
- 4 cups baby potatoes, unpeeled and cut in half
- 4 cups parsnip, peeled and sliced
- 2 garlic cloves, chopped
- 1/3 cup butter
- Salt and freshly ground pepper, to taste
- 4 cups chicken broth
- 1/4 cup maple syrup (preferably amber syrup for its rich flavour)
- 5 oz Le Fou du Roy cheese (or a similar Quebec firm cheese), grated
- 1 Pinch of ground nutmeg
- 1/4 cup chives, chopped
Method
- In a large pan, fry the potatoes, parsnip and garlic in the butter over a low heat for about 10 minutes. Season with salt and pepper. Add the stock and bring to the boil.
- Reduce the heat, cover and leave to cook for 25 minutes or until the vegetables are tender. Strain (reserve some of the cooking liquid).
- Add the maple syrup to the casserole dish and mash the vegetables with a pestle.
- Add the cheese, some broth (if needed to loosen the purée), and sprinkle with the nutmeg and chives.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
