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Saturday, November 22, 2008

Parsnip and Apple Puree and Brussels Sprouts in Mustard Caper Butter

Seasonal Recipe of the Week
We never change our Thanksgiving menu, mostly because Bernice has mastered this one, and why mess with perfection? But for those of you who want to keep it fresh, I have some ideas.

Parsnip and Apple Puree

This recipe is from The Basics Cookbook by Rosso and Lukins of "Silver Palate" fame. It’s a great choice if you feel mashed potatoes are just too heavy.

1/4 cup lemon juice
1/4 cup water
4 large Granny Smith apples
2 pounds parsnips, peeled and coarsely chopped
1/4 cup chicken or vegetable stock
4 tablespoons unsalted butter
2 tablespoons light brown sugar
1 teaspoon ground coriander
Salt and pepper to taste

Preheat oven to 375. Combine lemon juice and water in a large bowl. Peel, core, and chop apples and drop into water. Place the parsnips into a shallow pan and add the apples, and 1/4 cup of apple liquid and the chicken stock. Next add the butter, broken into small pieces, the brown sugar, coriander, and salt and pepper. Cover and bake in oven for 1 1/2 hours, stirring a few times during baking process. Puree the baked, softened mixture in food processor. Taste and adjust seasoning. May be served at this point or reheated, covered in 350 oven for 15 minutes. This makes 6 portions.

Brussels Sprouts in Mustard Caper Butter

Here’s another great holiday idea, which started with Debra Madison, then I added the bacon.

2 cloves garlic
Salt and pepper to taste
6 tablespoons room temp butter
2 teaspoons Dijon mustard
1/4 cup capers, rinsed and dried
Grated zest of 1 lemon
3 tablespoons chopped Marjoram
2 pounds Brussels Sprouts
5 slices applewood smoked bacon, diced

In a food processor, combine everything but the Brussels sprouts and bacon and process till smooth. This can be made ahead of time and refrigerated. Trim off outside leaves of Brussels sprouts and quarter them. In a sauté pan cook diced bacon till it gives up its fat and then remove bacon from pan and save for garnish. Add the quartered Brussels sprouts and sauté in the bacon fat till tender. Add some of the lemon caper butter and stir till hot. Top with diced bacon. Yummy!