Best 5 Mashed Parsnips And Celery Root Pho Poi Recipes
**Mashed Parsnips and Celery Root Pho Poi: A Unique and Flavorful Vietnamese Dish**
In the culinary world, the convergence of diverse flavors and textures can create extraordinary dishes that captivate the taste buds. One such culinary gem is the mashed parsnips and celery root pho poi, a unique and flavorful Vietnamese dish that combines the earthy sweetness of parsnips and celery root with the aromatic broth of pho. Embark on a culinary journey to discover the harmonious blend of flavors and textures in this delectable dish, along with two additional variations that offer delightful twists on the classic recipe. From the creamy parsnip and celery root puree to the savory pho broth, each element of this dish comes together to create a symphony of flavors that will leave you craving for more. Whether you're a seasoned cook looking to expand your culinary repertoire or a novice seeking new flavor combinations, this article presents three distinct recipes that are sure to tantalize your palate and transport you to the vibrant streets of Vietnam.
POI
Steps:
- Mash the taro with a stone pestle, or "poi pounder". Add water until the poi is smooth and sticky.
PARSNIP AND CELERY ROOT MASH
These are two vegetables that are usually dead cheap at the market, but not enough people know what to do with them. The parsnips can be peeled and cut just like carrots, but the tough skin and larger size of the celery root (aka celeraic) requires a big knife. This is a favourite in my home, where we serve it as a substitute for mashed potatoes. I like a coarse mash and use a regular potato masher, but you can use a stick blender for a smoother purée.
Provided by Ginsugirl
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute the onions in the first tbsp of butter or oil in a large, heavy pot, until just soft, not browned. add any spices, and the garlic, sautee one minute longer. add the parsnips and celery root, the cover with the liquid. Simmer over medium heat until vegetables are very tender, about 30 minutes. Remove bay leaves, if using. Drain, reserving liquid. Return solids to pot and mash. Add cooking liquid to desired consistency. Stir in butter, adjust seasonings.
CELERY ROOT AND PARSNIP PUREE
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Peel and chop 1 pound celery root and 1 pound parsnips; cook in salted boiling water until tender, about 20 minutes. Drain, then puree in a blender with 1 cup milk, 2/3 cup sour cream and 2 tablespoons butter. Season with salt and pepper.
PARSNIP & CELERY ROOT BISQUE
Here's a simple yet elegant soup for fall and winter. Everyone enjoys the smooth texture and earthy veggies. For a colorful garnish, sprinkle on chives and pomegranate seeds.-Merry Graham, Newhall, California
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, heat oil over medium-high heat; saute leeks 3 minutes. Add parsnips and celery root; cook and stir 4 minutes. Add garlic; cook and stir 1 minute. Stir in stock, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 25-30 minutes., Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pan. Stir in cream, parsley and lemon juice; heat through. Serve with chives and, if desired, pomegranate seeds.
Nutrition Facts : Calories 248 calories, Fat 15g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 904mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 5g fiber), Protein 6g protein.
CREAMY CELERY ROOT MASH
This is a delicious and quick way to prepare a root veggie that isn't often talked about. Celeriac has a slightly tangy taste that is reminiscent of celery, but much subtler and has a fabulous flavor. Delicious!
Provided by LizardLover2009
Categories Side Dish Vegetables
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Place celeriac into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a large bowl.
- Mash celeriac, sour cream, and dill together in a large bowl with a potato masher until smooth. Season with salt and pepper.
Nutrition Facts : Calories 84.3 calories, Carbohydrate 14.4 g, Cholesterol 4.2 mg, Fat 2.5 g, Fiber 2.7 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 156.6 mg, Sugar 2.4 g
Tips:
- Choose fresh and flavorful vegetables: The quality of your vegetables will greatly impact the flavor of your dish. Look for parsnips and celery root that are firm and free of blemishes.
- Roast the vegetables before mashing them: Roasting the vegetables brings out their natural sweetness and intensifies their flavor. Be sure to roast them until they are tender and slightly caramelized.
- Use a good quality broth: The broth is the base of your soup, so it's important to use a good one. Look for a broth that is flavorful and has a rich body.
- Season the soup to taste: Once you've added all of the ingredients, taste the soup and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs to taste.
- Serve the soup hot, garnished with fresh herbs: This soup is best served hot, garnished with fresh herbs such as cilantro or parsley.
Conclusion:
Mashed parsnips and celery root soup is a delicious and hearty soup that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. Whether you like it creamy or chunky, spicy or mild, this soup is sure to please everyone at your table.
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