From Crackerdog Sam of Hobo Mama:
This is a savory and spicy dish featuring the winter root vegetable parsnips. If you have a winter garden, you can pick parsnips after frost has matured their flavor. If you don’t have parsnips growing outside, you can find them in season in stores or farmers markets in the winter months. Let the heat of this dish warm up your winter.
- 2 medium potatoes, peeled and chunked
- 3 large parsnips, peeled and chunked
- bay leaves
- kosher salt
- onion powder
- 2 oz. crushed almonds
- 1/2 cup grated parmesan cheese
- 3 tbsp olive oil
- 4 large carrots, peeled and chunked
- 4 Cajun-seasoned andouille sausage links, chunked
- coarse dijon mustard
1. Boil the parsnips, potato, 2 bay leaves, salt, and enough water to cover in large pot for 20 minutes on medium-high heat. The parsnips and potato should absorb enough water to be easily mashable.
2. At the same time, roast carrots and sausage in oven at 425º for 15 to 20 minutes in a few tablespoons of water.
3. Pour off water from parsnips and potatoes, removing the bay leaves. Mash with an immersion blender, adding in almonds, parmesan, olive oil, onion powder, tarragon and thyme, and salt to taste. (The salt is important, so keep re-tasting to get enough.)
4. Spoon mustard onto plate and spread in a circle around the edges. Scoop a mound of mashed parsnip into the center of the circle, then push outward with the spoon to form a nest. Scoop carrots and sausage into the center and serve warm.