Parsnip Purée With Maple Syrup
Sides / Snacks / Starters
Metric
Imperial
Ingredients
- 500g baby potatoes, unpeeled and cut in half
- 500g parsnip, peeled and sliced
- 2 garlic cloves, chopped
- ⅓ cup butter
- 2 cusp chicken broth
- 3 tbsp pure maple syrup (preferably amber syrup for its rich taste)
- 150g Le Fou du Roy cheese (or similar firm cheese), grated
- Pinch of nutmeg, ground
- 60g chives, chopped
- Salt and pepper, to taste
Method
- In a large pan, fry the potatoes, parsnip and garlic in butter over a low heat for about 10 minutes.
- Season with salt and pepper, then 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, but 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.
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