parsnip-turnip purée with fresh turmeric

This is breakfast comfort food: soft and smooth, yellow with a hint of orange, topped with crunchy pumpkin seeds. Easy on the digestive system, easy on the eyes and easy on the stove.

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serves 4

INgredients

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2 large parsnips

1 large turnip

½ teaspoon fresh chopped turmeric

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a few pinches of sea salt

1/3 cup organic raw pumpkin seeds

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Process

Clean and trim any tiny hairs from the parsnips. Rinse them. Peel the turnip and wash it.

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Slice the parsnip into  logs.

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Slice the turnip into wedges.

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Place the parsnips and turnips in a large pot; fill the pot ¾ to the top with water, add a pinch of sea salt and the chopped turmeric; turn the flame to medium and let the veggies cook for about 10-15 minutes. They are done when a fork slides through each piece without resistance. Drain, reserving about 1 cup of the cooking water.

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Leave a small amount of cooking water (1/4 inch) in the pot and use an immersion blender to purée them. If you don’t have an immersion blender you can use an upright blender.

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While the turnips and parsnips are boiling, heat a cast iron (shown here) or stainless steel skillet on a medium flame for about one minute. Add the pumpkin seeds and use cooking chopsticks to continually turn the seeds over, lightly browning them on all sides.

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When you smell their earthy, nutty flavor and they begin to pop, they are done; remove them from the pan.

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Spoon the purée into small individual bowls, season with more sea salt to taste

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and top with toasted pumpkin seeds.

©Nancy Wolfson-Moche 2013