Parsnip Quince Base for Breakfast, Lunch or Dinner
By @katelindquist
This versatile recipe makes a big batch of sweet and savory mash to get you through the work week. Top with fruit, nuts, and seeds as a substitute for oatmeal. Put an egg on it along with some roasted vegetables. Or use it as a base for fish or chicken.
Makes approximately 6 cups.
Ingredients
2 lbs Parsnips
1 lb Quince
1/2 tsp Madras Curry Powder
1/8 tsp Turmeric
1 tsp Kosher Salt
1 cup Coconut Milk
2 cups Water
4 tbsp Unsalted Butter (or Vegan Butter)
1 tbsp Coconut Oil
1 tbsp Lemon Juice
Directions
- Peel and chop the parsnips, and place them in a heavy-bottomed pot. Peel the quince and slice in half, then scoop out the core and remove the stem. Chop the quince and place in the pot with the parsnips. Add the spices, coconut milk, and water.
- Cover the pot and place over medium high heat. Once the liquid begins to boil, turn the heat down to maintain a gentle simmer. Cook for 20 to 30 minutes, until the parsnips and quince are soft. Turn off the heat and stir in the butter, oil, and lemon juice. Let cool slightly.
- Mash the parsnip quince mixture using your preferred tool of choice—fork, masher, or blender—until it reaches the desired consistency. Taste and add more salt if you like. Serve immediately, or store in a sealed container in the fridge for up to a week.
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