Earthy parsnips are blended with sweet apples into this velvety smooth parsnip apple purée that is the ideal autumn side dish.
Autumn in Middle Earth
As the fall season is upon us, we can imagine the transition from bright florals and vibrant green botanicals to the golden hues and burnt colours of autumn spreading across the foliage of JRR Tolkien’s Middle Earth. We can’t help but wonder, what delights would the men of Gondor or Rohan enjoy as the leaves begin to turn and fall to the earth? Or what enchanting autumnal delicacies would the Elves enjoy amongst the radiant autumn leaves of Rivendell? Let us explore together some of the culinary delights from different lands for an Autumn Feast in Middle Earth.
In Rohan
As the riders of Rohan gather in Edoras from across the Mark, they look forward to a great autumnal feast. The tables in the great hall of Meduseld are laden with a bounty of seasonal produce and roasted meats. Earthy parsnips are blended with sweet apples for a velvety smooth purée that is ideal served alongside a hearty meat dish, such as our Maple Mustard Pork Tenderloin with Caramelized Onions.
Ingredients
Parsnip: This often overlooked root vegetable makes a great substitute for potatoes as a side dish. Puréed until silky smooth, the earthy sweetness of parsnips pairs beautifully with rich roasts and autumn flavours.
Apples: I used honey crisp apples in this recipe, although you could use any type of apple you prefer.
How to Make Parsnip Apple Purée
Boil the parsnip
Peel the parsnip and cut into roughly 1-inch pieces. Place in a large pot and cover with water. Place over high heat and bring to a boil. Season the water with some kosher salt. Boil the parsnip until they are tender and can be pierced easily with a fork.
Sauté the apples
Meanwhile, peel and dice the apples. Heat the butter in a large skillet over medium heat and add the diced apples. Cook, stirring occasionally, until the apples are tender. Warm the cream and set aside.
Purée the parsnip
Drain the parsnip and transfer to a food processor. Add the cooked apples while using a spatula to scrape any remaining butter from the skillet into the processor. Pour in the warm cream along with the kosher salt and pepper and purée until smooth. Stop periodically to scrape down the sides of the processor. Continue blending until the leeks are fully puréed. Taste and adjust the seasoning if needed.
Serve the Parsnip Apple Purée
This creamy and mildly sweet purée makes a great substitute for potatoes and pairs beautifully with the autumn flavours of our Maple Mustard Pork Tenderloin with Caramelized Onions.
