Like the alliteration there? I know I enjoyed it.
Mr. What I Gather and I were in Arizona around New Year's and had dinner at this really nice little Mexican restaurant in Phoenix. One of the menu items was a mashed potato filled poblano. It looked kind of like a twice baked potato, but the poblano served as the potato skin.
I knew there must be a way to pack some more nutrients into those poblanos so when we got back home we decided to go with parsnips. I actually had never eaten a parsnip before, but I have been feeling so adventurous with food lately that I didn't think it would be a problem.
It was the opposite of a problem. They were delicious! We added some coconut milk for creaminess and spices to give it a little kick. I do have to admit that watching Mr. What I Gather heat the peppers over an open flame on our stove gave me major anxiety. I had just cleaned the stove and little charred pepper pieces were flying everywhere. I had to leave the room. I immediately cleaned the stove again when we were through cooking.
Parsnip Piped Poblanos
Time: 45 minutes
-4 poblano peppers
-1/2 cup coconut milk
-1/4 tsp garlic powder
-1/4 tsp onion powder
-1/2 tsp chili powder
-1/2 tsp oregano
-1/2 tsp paprika
-1/4 tsp cumin
-dash of salt and pepper
-Preheat broiler on high
-Chop each parsnip into 3 or 4 large pieces
-Add parsnips to a pot of boiling water and boil for 15 minutes, until soft
-While parsnips are boiling, place poblanos on a baking sheet under broiler on high for 5-7 minutes, turning halfway through. If you have a complete disregard for the cleanliness of your kitchen, you can also heat the poblanos over a stove burner on medium/low heat until skin of pepper blisters and turns black.
-Set broiler to low setting
-Drop poblanos in a bowl of water and let cool for a few minutes
-After peppers have cooled, rub skins off using fingers or a paper towel
-Slice peppers in half lengthwise and remove as many seeds as possible. Lay peppers flat on baking sheet
-Transfer parsnips to a food processor and add coconut milk and spices. Process thoroughly until mixture is smooth. You can add a little water if necessary to help move things along.
-Pour parsnip mixture into a piping bag (or freezer bag with a hole cut in the corner, as I have done in the past) and pipe evenly into poblanos.
-Put pan in oven and broil for 6-8 minutes, turning pan after 3-4 minutes, until tops just begin to brown. Remove from oven and serve! We had this as a side to some shredded beef with red chili sauce that we made in the crock pot.