Boiled Parsnips in Sauce

Parsnips are a delightful root vegetable that can be transformed into a scrumptious side dish when prepared with care and the right technique. This recipe for Creamy Parsnips in Sauce elevates parsnips to a whole new level of flavor and indulgence. With a creamy, buttery sauce that complements the natural sweetness of parsnips, this dish is a perfect addition to any meal.

INGREDIENTS:

• 6 or 7 parsnips
• 1 teaspoon salt
• 1 tablespoon butter
• 1 tablespoon flour
• Salt and pepper to taste

INSTRUCTIONS:

1. Preparation: Start by washing and scraping 6 or 7 parsnips. Cut them in half lengthwise and then soak them in cold water for half an hour. This helps remove any dirt and ensures they are clean.
2. Boiling Parsnips: After soaking, drain the parsnips and transfer them to a saucepan. Add enough boiling water to cover them and mix in 1 teaspoon of salt. Allow the parsnips to boil for approximately three-quarters of an hour or until they become tender. You can easily check their tenderness by inserting a fork; it should slide in smoothly.
3. Preparing the Sauce: While the parsnips are cooking, it’s time to prepare a flavorful sauce. In a separate saucepan, combine 1 tablespoon of butter and 1 tablespoon of flour. Rub them together until they form a smooth paste. Place the saucepan over a low heat.
4. Adding Stock: Gradually add the stock from the parsnips into the saucepan with the butter and flour mixture. Do this one spoonful at a time, ensuring each addition is well incorporated before adding more. Continue this process until you’ve used approximately 2 cups of the stock. Stir continuously to prevent lumps from forming.
5. Thickening the Sauce: Keep stirring the sauce until it thickens to your desired consistency. It should be thick enough to coat the back of a spoon but not overly pasty. Season the sauce with salt and pepper according to your taste preferences.
6. Draining and Serving: Once the parsnips are fully cooked and tender, carefully drain them. Then, transfer the cooked parsnips to a serving dish.
7. Pouring the Sauce: Finally, pour the creamy sauce you prepared earlier over the drained parsnips. Ensure the sauce evenly covers the parsnips, creating a delicious coating.

TIPS:

• Choose fresh and firm parsnips for the best results. Look for ones that are free from blemishes and not overly large, as they tend to be sweeter and more tender.
• Soaking the parsnips in cold water helps remove any dirt or grit and ensures they cook evenly.
• Be patient when adding the stock to the butter and flour mixture. Slowly incorporating the stock while stirring prevents lumps and results in a silky-smooth sauce.
• Season the sauce with salt and pepper to your taste preference. You can also add a pinch of nutmeg or a hint of grated cheese for additional flavor.
• The parsnips should be tender but not mushy when boiled. Check their doneness with a fork; it should easily pierce the parsnip without resistance.
• Serve this creamy parsnip dish as a side to roasted meats, poultry, or as part of a vegetarian meal. It’s a versatile and satisfying addition to your menu. Enjoy!