This seems awfully reminiscent of a few other recipes I’ve posted this summer.
It IS, indeed.
However, each and every time I whip, mash, and smash perfectly pleasing parsnips and luscious, luring lemon together, along with some handsome herbs, something new evolves.
It’s SO light and fluffy – it’s literally MOUSSE.
“A mousse (French ‘foam’ /ˈmuːs/) is a prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. A mousse may be sweet or savory.”
Yes, OF COURSE, it’s French. Of course.
Herbed Lemon Parsnip Mousse
3 large parsnips, peeled and chopped
sea salt and pepper
juice of 1/2 lemon
4 Tbs. Kerrygold butter
1 Tbs. fresh rosemary, chopped, and divided
2 Tbs. lemon thyme, chopped, and divided
1 Tbs. preserved lemons, roughly chopped
1 Tbs. chocolate balsamic vinegar
1 Tbs. fig balsamic vinegar
In a medium pot, cover the parsnips with water and bring to a boil. Cook until super soft, about 10-15 minutes. Maybe even 20 minutes. You’ll know they are ready when the super sweet aroma of the radiant roots fills the air and they are fork tender.
Drain and purée in a high speed blender with plenty of sea salt, pepper, butter, and 1/2 the fresh herbs. Transfer to a bowl and fold in the remaining fresh herbs.
Serve topped with preserved lemons and drizzle with balsamic vinegars.