This post is sponsored by Country Crock. I was selected for this opportunity as a member of Clever Girls Collective, and the content and opinions expressed here are all my own.
Let's talk about mashed potatoes. I make them all the time and I'm pretty damn good at it. The only problem is that I don't particularly like eating them all that much, but I make it because others do. I've seen recipes for mashed cauliflower and other root vegetables floating around, though I've never bothered to try any until now.
The requirement for this promotion was to make a vegetable dish from the Clare Crespo cookbook, which is a collection of family-friendly vegetable dishes made with Country Crock spread. The recipes are on the whimsical side, and since I have no reason to play with my food I didn't follow those steps. If you like to engage your kids in what they're eating, though, this is the e-book for you. There are a few other recipes from the e-book that I'd like to try, like the zucchini boats.
Cooking with Country Crock is a good alternative to butter. The flavor might be a little different, but I've always liked the taste of spreads (I know...) and it works well with vegetables. This spread is free from hydrogenated oils and trans fat and there is a selection of spreads from which to choose, like the calcium+vitamin D spread I am using today. One aspect of this spread that I like is that it's spreadable straight from the fridge.
As for the recipe, all you have to do is boil the parsnips with onions until tender, which takes about ten to fifteen minutes. Near the end, stir in some frozen peas.
I changed the recipe a little since I don't have to worry about picky eaters. The additions and substitutions I made were to add a little parsley and fresh garlic, and replacing the heavy cream with Greek yogurt.
The mixture is pureed until smooth in the food processor along with two tablespoons of Country Crock spread. It comes together quickly and would be perfect for a busy weekend night.
However, and this is my personal opinion, I don't think this would make a good recipe for picky kids. The parsnips on their own have a rather sweet taste and might not be suitable for the palate of a small kid. I also felt that this recipe was a little bland, even with the changes I made. I guess more salt would have helped. Roasting parsnips would probably be better if you're introducing parsnips to your children for the first time.
Other than that, I liked it. It was different from mashed potatoes, but I liked the lighter consistency. I have to admit that even I was not used to the sweetness, so I would make sure to pair it with the right entree. (I served it with fish and rice pilaf.)
Recipe after jump.
Are you looking for quick and simple tips and recipes to make serving veggies more fun? Download the free Clare Crespo Cookbook here for fun and whimsical recipes your family is sure to love!
Pureed Parsnips with Parsley and Peas
Recipe adapted from the Clare Crespo Cookbook by Christina Provo
4 parsnips, peeled and chopped
1 medium onion, chopped
1/4 cup frozen peas
1/2 cup lightly packed parsley, rinsed
1 clove garlic, smashed
1/2 cup plain Greek yogurt
2 tablespoons Country Crock spread
1 teaspoon kosher salt, divided
1/4 teaspoon black pepper
- Place parsnips and onion in a medium pot with enough water to just cover the parsnips. Sprinkle with 1/2 teaspoon salt. Bring to a boil; reduce heat to maintain a rolling simmer and cook until parsnips are just tender, 10-15 minutes. Add frozen peas once parsnips are barely tender and cook another 3-5 minutes.
- Reserve 1/2 cup liquid; drain the parsnips and place in the bowl of a food processor. Add the remaining ingredients and process until smooth, adding tablespoons of reserved water if needed if the puree is to thick.