Grilled Spring Vegetables with Parsnip Potato Puree

With CSA season well underway, it’s sort of a game for me to see how well I can use up the week’s share before it’s time to pick up the next one.  There was a time when trying to figure out a way to use up my share was stressful, but these days I’m much more relaxed about cooking and now I find it rather a fun challenge.  When it approaches time for the next share pick-up, I’ve been doing a clean sweep of the fridge and whatever is left from that week becomes our dinner.  Considering this meal was the result of some serious cleaning out the fridge, I had not planned on posting this, but we enjoyed it so much that I quickly snapped a shot of some leftovers just so I could share it.  One of the big cooking lessons I’ve learned is that a recipe does not need to be elaborate or complicated in order for it to be delicious.  This meal is the perfect example- only a few ingredients, yet because of its simplicity, the goodness of the fresh spring produce is really able to shine.   Here we have asparagus, garlic scapes, and scallions, grilled to perfection and accompanied with a creamy parsnip potato puree.  Parsnips turn velvety smooth when pureed and the contrast of flavors and textures with the grilled vegetables is wonderful.   I think this makes such a light and refreshing early summer meal and I hope you think so too.

Grilled Spring Vegetables with Parsnip Potato Puree

• Yield: 4-6

Ingredients

• 1 1/2 pounds parsnips, peeled
• 1/2 pound potatoes, peeled
• 1/2 cup whole milk or buttermilk, optional
• any combination of Asparagus, Garlic Scapes, Spring Onions, and/or Scallions
• extra virgin olive oil
• sea salt and freshly ground pepper

Instructions

1. Chop the parsnips into 1-inch pieces and place into a saucepan. Chop the potatoes into 3/4-inch pieces and add to the parsnips. Cover with cold water and add a generous pinch of salt. Bring to a boil, then lower heat and simmer until tender, about 20-35 minutes. Drain, reserving the cooking liquid. Puree the parsnips and potatoes using an immersion blender or by hand using a potato masher. Add enough milk, buttermilk, or reserved cooking liquid to make the mixture velvety smooth. If using an immersion blender, be careful not to over blend/process in order to avoid the mixture turning gummy. You could also pass the parsnips and potatoes through a food mill if you have one.
2. Lightly coat vegetables with olive oil and a light sprinkling of salt. Grill over medium heat for 2-4 minutes, turning and rotating halfway through the cooking time. Vegetables should be tender and charred, but not overly soft.
3. To serve, mound a generous portion of the parsnip potato puree onto a plate. Top with grilled vegetables, drizzle with olive oil, and season with freshly ground black pepper.

Notes

parsnip potato puree from Deborah Madison’s The New Vegetarian Cooking for Everyone