Saturday, November 3, 2012

Parsnip Piped Poblanos


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
Serves: 6-8
Time: 45 minutes

Ingredients
-3 parsnips
-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

Directions
-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.

2 comments:

  1. Oh my goodness...this is genius! Truly. Love parsnips and LOVE this idea. :)

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    Replies
    1. Thanks! I really didn't know if I would like the parsnips, but I really liked it!

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