Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.
Barbara Kafka‘s latest book, Vegetable Love, contains both notes and recipes all about vegetables. She also includes a Cook’s Guide which details how to buy, store and cook veggies, but this is not a vegetarian cookbook by any means. She first shared this recipe for Parsnip Ice Cream on March 26, 2006.
Keep reading for the full recipe…
Parsnip Ice Cream
Makes 1 1/2 quarts
- 2 1/4 lbs parsnips, peeled, trimmed and cut into 1/4 inch dice (about 6 cups)
- 1 1/2 cups milk
- 2/3 cup sugar
- 1 cup heavy cream
Combine the parsnips, 1 cup milk and the sugar in a 4-quart saucepan. Bring to a boil over medium heat. Reduce the heat to a simmer. Cover and cook, stirring occasionally for 20 minutes, or until the parsnips are very tender.
Put the parsnips, cooking liquid, the remaining 1/2 cup milk and heavy cream in a blender. Puree until very smooth. Transfer the mixture to a metal bowl. Chill, covered for 2 hours, or until cold.
Churn the parsnip mixture in an ice cream maker according to manufacturer’s instructions for about 25 minutes. Transfer to a container and store in the freezer.