Parsnip Skordalia

To learn more about this recipe, read the related story, "Here's to You, Mr. Wilkinson".

Recipe adapted from Matt Wilkinson, "Mr. Wilkinson's Vegetables" (Black Dog & Leventhal, 2013)

Parsnip Skordalia
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This parnsip skordaiia from Mr. Wilkinson's Vegetables is perfect for crudites, but you may find yourself eating it on its own, too.
Servings
2
cups (6 servings)
Ingredients
  • ¼ cup skin-on hazelnuts
  • 1 tablespoon kosher salt
  • 12 whole garlic cloves, peeled
  • 1⅔ cups skim milk
  • 1 large parsnip (about 6 ounces)--peeled, quartered lengthwise, core removed and thinly sliced crosswise
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon finely chopped Italian flat-leaf parsley
  • ½ teaspoon flaky salt
  • ¼ teaspoon freshly ground black pepper
Directions
  1. Preheat the oven to 350°. Place the hazelnuts on a baking sheet and roast until the hazelnuts are fragrant, 5 to 8 minutes. Remove the baking sheet from the oven and immediately transfer the hot hazelnuts to a cloth kitchen towel. Rub the hazelnuts in the towel to remove the skins.
  2. Fill a medium bowl with ice and water and set aside. To a medium saucepan set over high heat, add enough water to come halfway up the sides of the pan. Season the water with the kosher salt and bring to a boil. Add the garlic cloves, return the water to a simmer and blanch the garlic for 20 seconds. Use a slotted spoon to transfer the garlic to the ice water. Return the water in the saucepan to a boil and return the garlic cloves to the boiling water to blanch for a second time. After the water in the saucepan has returned to a simmer, transfer the garlic back to the ice water (discard the water in the pan). Once the cloves are cool, place them on a paper-towel-lined plate.
  3. To the clean medium saucepan set over medium-high heat, add the milk, blanched garlic cloves, reserved hazelnuts and parsnip. Bring the liquid to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until the parsnip is tender, about 5 minutes. Reserve ½ cup of the cooking liquid, then strain the mixture through a fine-mesh sieve. Transfer the parsnip-hazelnut mixture to a food processor and purée, adding just enough of the reserved cooking liquid (we used ¼ cup) to create a chunky purée. Stir in the lemon juice, olive oil, parsley, flaky salt and pepper. Serve warm. Calories per Serving: 130; Sodium: 200mg; Total Carbohydrate: 8g; Fiber: 2g; Fat: 11g
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