Whiskied roasted parsnip and apple puree
Roast
Roasting
Like a lot of vegetables, I think roasted parsnips are in a completely different category than their boiled cousins. To boost the caramelized flavor, I've also roasted onions and apples (tart Granny Smith to offset some of the intense sweetness) before pureeing all three together in the food processor. Honey lets you adjust the flavor to your liking and the whisky gives the rustic side dish a grown up twist - but if you're serving kids, just omit it.
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