vegetable, legume - chickpeas, parsnip
t=teaspoon T=tablespoon
These recipes are for your personal use only and may not be added in any form to archives other works.
Mashed
Chickpeas and Parsnips
A delicious high calcium and protein side dish and tasty alternative to the ubiquitous
mashed potatoes. This side dish is filling and best served with light fare
such as a vegetable or chicken main dish..
serves 2 generously or 4 as a small side
400 g cooked chickpeas
1 lg. parsnip (or a good handful of diced celeriac-celery- root)
+- 50 ml. hot milk, vegetable broth or other liquid such as oat or rice milk
2 t. butter, or nut oil or 12 drops of toasted sesame oil (+- 1/4 t.)*
salt, pepper
optional: 1 sm. potato
Pare the parsnip, cut lengthways into quarters and pare away the tough inner core. Dice and cook in a little salted water until soft. Drain and add to the hot chickpeas with the butter or nut oil. Add a little hot liquid of choice, a pinch of salt and a little pepper and mash well. Add enough hot liquid until the mash is the consistency you prefer.
Other delicious flavouring additions: a half teaspoon of toasted coriander seeds, finely crushed or curry powder, cumin, paprika - depending on main dish flavours.
Note: a small potato can be mashed in with this as well. Cook with the parsnip. If you use a tin of cooked chickpeas, a 400g. tin will be less than 300 g. which will also do for this recipe. Use a medium potato to make up for it. The exact proportions for this recipe are not important, just use any amount of chickpeas, but about a third should be made up of the parsnip/potato addition.
*Toasted sesame
oil has a delicious, enticing aroma and flavour - but it is intense. Just
a small amount is ever necessary to flavour a dish.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2003 Patricia Conant