by AntoniaJames
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my 172 recipes »
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AntoniaJames's Notes:
Expand1 butternut squash (1 1/2 to 2 pounds) Ask a question about this ingredient
3 medium parsnips Ask a question about this ingredient
6 fresh sage leaves (optional) Ask a question about this ingredient
3 fresh bay leaves Ask a question about this ingredient
1/4 - 1/2 cup creme fraiche, to taste Ask a question about this ingredient
Finishing salt Ask a question about this ingredient
Oil for the baking sheet or roasting pan Ask a question about this ingredient
Preheat the oven to 400 degrees F.
Ask a question about this stepCut the stem end off the squash and then cut it in half lengthwise. Don't worry about the seeds. Put the two pieces, cut side down, in a very lightly oiled shallow roasting pant. Nestle the sage leaves, if using, under one half of the squash and the bay leaves under the other. Put 3 - 4 tablespoons of water in the pan.
Ask a question about this stepUsing the end of a sharp knife, make five or six small cuts on the upper side of each piece. Put the squash in the oven immediately. (Don't worry if it's not entirely preheated.) Check every fifteen minutes while the squash is cooking, to make sure the liquid has not all evaporated. Add more if necessary. You want to create an herb- scented broth, as well as the caramelized juices released by the squash.
Ask a question about this stepPeel the parsnip, then cut off the top and the inner tough core. To do this, cut the parsnip into quarters lengthwise and use a paring knife to cut away what will be triangular strips of core.
Ask a question about this stepCut the quarter parsnips into 2 or 3 pieces each, then put them on a lightly oiled baking sheet and into the oven.
Ask a question about this stepRoast until tender, turning them once or twice. It shouldn't take more than half an hour, depending on the size of the pieces. Remove when done and put in the bowl of your food processor. Cover it with the top to keep the parsnips warm.
Ask a question about this stepThe squash may take longer (up to about 45 minutes, or longer, depending on your oven). Check it by sticking the tip of a sharp knife into the thickest part. It's best when it's very, very soft. If your squash is nice and fresh, expect there to be a lot of gooey run off from the squash.
Ask a question about this stepWhen the squash is cooked, take it out and using a fork in one hand to stablize it (as it will be very hot, and the sugar in it can burn you, badly), remove the seeds with a sharp edged spoon.
Ask a question about this stepRemove the roasted squash from the skin and put in the food processor with the parsnips. Add a tiny pinch of salt and the liquid from the roasting pan in which you cooked the squash. (Add a bit more water to the pan, if necessary, and scrape down any hardened juices, and add those two). Discard the herbs. Process for about twenty seconds, scrape down the sides and process again. Repeat this as many times as you need to create the consistency you want. I actually prefer a bit of texture, so I don't create a true puree.
Ask a question about this stepRemove from the food processor and stir in the creme fraiche. Add finishing salt to taste, and a few grinds of pepper, if you want..
Ask a question about this stepServe warm with extra creme fraiche for those who love it. This is also nice at room temperature.
Ask a question about this stepEnjoy!!
Ask a question about this stepNote: This puree is great in curried red lentils or masoor dal, and can easily be turned into soup simply by adding the nicest chicken or mild vegetable stock that you have, plus a bit of cream or milk. It's also delicious cold, with a few tablespoons of freshly squeezed orange juice per serving stirred in. The possibilities are endless!! ;o)
Ask a question about this stepHi AntoniaJames! I'm wondering whether you think I can do some of this recipe ahead. Have you had success with reheating if I were to make the entire dish ahead? It seems like the squash and parsnips will be easier to puree if I do it while they're still warm.
HK, yes, by all means. I'd say make it Tuesday evening, but don't stir the creme fraiche in until after you've heated it through on T-Day. I've made this several times, and have always had a lot left over. I've eaten it three or four days later. But two days is what I'd do for T-Day. I'm thrilled that you're serving it! ;o)
We enjoyed this very much! I had a large day after Thanksgiving buffet last night - 30+ people - and this seemed very popular. It's much lighter than sweet potatoes and the touch of parsnip is just right. I roasted off three small to medium sized squash and the parsnips on Wednesday and then refrigerated after pureeing. I did add a little stock to the pan when I rewarmed the puree Thursday evening, and then used about a half cup of creme fraiche. I can't wait to enjoy the little bit of leftovers for lunch!
Thank you so much, HK! I am honored that you served this at your party, and am delighted that your guests enjoyed it. . . . and that they left a bit for you to enjoy today. I agree 100% about the squash being much lighter than sweet potatoes. In fact, I tested last week another recipe using sweet potatoes and parsnips, but ended up not serving it on T-Day, for precisely that reason! Thanks again, especially for the notes on making ahead and reheating. ;o)
I did mean that I reheated Friday evening, so the puree held perfectly for two and a half days. It was a prefect counterpoint to the salty ham and smoked turkey.
Good to know! Thanks so much. ;o)
Thanks, Midge! I appreciate it!! ;o)
Parsnips are impossible to find here, but I've found the seeds so I'm going to sow them next spring: let's see if I can FINALLY cook some parsnips in my life! Going to save your recipe so I can try it next year.
Wow, that makes me realize how fortunate we are to have things like parsnips, which we pretty much take for granted, available. Parsnips are a wonderful but generally under-appreciated vegetable. I hope yours grow well, and that you do try this! ;o)
Thanks, JoanG. I hope you try it!
I just love that combo- yummy- wish I had some right now!
Thanks, Micki!
Yes...I love these ingredients, nice photo and I am picturing this on the Thanksgiving table!
I made this for dinner last night, kept it on the chuncky side, it was delicious. This morning I am using the leftover for a quiche, it is in the oven right now, great aroma filling the kitchen...I know it will be tasty!
Ohhhhh, YUM! This sounds SO wonderful....and simple. Can't wait to try.
Sounds like the new side dish for Thanksgiving!
Providence! I just bought some parsnips, and the trusty butternut is always close by!
I made this today to go with a roast chicken and applesauce for an ailing friend. What a great, simple combinations! Thanks!
I must have missed this when you first posted it too. Very nice, and I've saved to make it soon. I love the addition of the creme fraiche.
Thanks so much, ChezSuzanne. I hope you do make this. It's one of my favorites, especially on these cold, dreary days. ;o)
Lovely fall dish that I missed when you first posted. Will look out for parsnips - haven't seen them yet.
Thank you! Hope parsnips come to your markets soon. I love them in the fall and winter. Something about their offbeat, spicy flavor just goes so well with the other vegetables of the season.. ;o)
I'm planning to make this for my day after thanksgiving buffet dinner!
Kitchen Arts & Letters is a culinary bookstore on Manhattan's Upper East Side.
Oh yum. Visions of Thanksgiving sides are drifting through my head....in spite of the fact that it's supposed to get to 80 degrees today.