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Monthly Archives: December 2009

Mashed Parsnips

Recently, Eric and I came across parsnips at our local farmers’ market. Neither of us had ever eaten them, and we both thought it would be fun to try something new. I first considered making some type of roasted root vegetable dish, but then I found this recipe and couldn’t resist giving it a try.

Parsnips have a nutty, sweet flavor that pairs perfectly with Parmesan cheese. The potato in this recipe helps balance out the sweetness of the parsnips just enough. These have a light texture that I feel makes them the perfect complement to a heaver main dish, such as a roast. I made these as an alternative to our usual mashed potatoes, and I was thrilled with how well they turned out. Next time, I’d like to mix in some roasted garlic simply because I love the depth and flavor of it. The texture is a little different than mashed potatoes, but don’t let that discourage you from trying this recipe. It’s simple, delicious and perfect for winter!


Mashed Parsnips

Ingredients:
4 medium sized parsnips, peeled and cut into chunks
1 potato, peeled and cut into chunks
1/4 cup olive oil
1/4 cup warmed milk
1/4-1/2 cup freshly grated Parmesan
salt and pepper to taste

Directions:
-Boil the parsnips and potato for about 15 minutes or until fork tender.
-Drain well.
-Add olive oil, milk, Parmesan, salt and pepper. Mash until creamy. Drizzle with olive oil before serving.

Source: Adapted from Souvlaki for the Soul


Lemon Butter Chicken with Haricots Vert

Chicken is the protein we have the most often. Because of that, we tire easily from having it the same way over and over again. This dish, however, is not one that I could get bored with anytime soon. It tastes great and is incredibly easy to make. What’s not to love about that?

The lemon butter is the highlight of this dish. It turns a simple, one pan meal into a meal that is elegant and delicious (yet still quick enough to make on a busy night).


Lemon Butter Chicken with Haricots Vert

Ingredients:

2
boneless, skinless chicken breast halves
All purpose flour
1 tablespoon olive oil
4 shallots, peeled, halved
1 tablespoon butter
2 tablespoons
fresh lemon juice
3/4 teaspoon lemon zest
1/2 pound haricots verts or slender green beans, trimmed

Directions:
-Heat oil in a large skillet over medium heat.
-Season chicken with salt and pepper and lightly coat with flour.
-Add shallots and chicken. Cook chicken about 5 minutes per side, until golden brown and cooked through.
-Remove chicken and set aside.
-Add butter to skillet; once melted, add the lemon juice and zest.
-Add haricots vert and toss to coat. Cover and cook until beans are crisp-tender, about three minutes.
-Return chicken and any juices to skillet. Simmer for about two minutes, until sauce has thickened.
-Season with salt and pepper to taste, and transfer to a plate to serve.

Source: Adapted from Bon Apetit, June 2009