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.
2 large parsnips
1 large turnip
½ teaspoon fresh chopped turmeric
a few pinches of sea salt
1/3 cup organic raw pumpkin seeds
Clean and trim any tiny hairs from the parsnips. Rinse them. Peel the turnip and wash it.
Slice the parsnip into logs.
Slice the turnip into wedges.
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.
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.
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.
When you smell their earthy, nutty flavor and they begin to pop, they are done; remove them from the pan.
Spoon the purée into small individual bowls, season with more sea salt to taste
and top with toasted pumpkin seeds.
©Nancy Wolfson-Moche 2013