Sweet and nutty hazelnut milk complements the flavor of parsnips. If you use unsweetened hazelnut milk, add about 2 teaspoons agave nectar. To chiffonade sage leaves, stack in one pile; roll up; and thinly slice. To remove the skins from hazelnuts, toast on a baking sheet in a 350-degree oven for ten minutes. Transfer to a kitchen towel; bundle up; and rub until the papery skins fall off. For ease, just warm the milk in the microwave.
MAKES 2 CUPS (4 SERVINGS)
INGREDIENTS
- 1 pound fresh parsnips (5 to 6), trimmed, peeled, and thinly sliced (3 1/4 cups)
- 1/2 cup plain hazelnut milk (sweetened), warmed
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
- 8 fresh sage leaves, cut in chiffonade (1 tablespoon)
- 1/4 teaspoon plus 1/8 teaspoon kosher salt
- 5 grinds black pepper
- 1/4 cup hazelnuts, toasted and skins rubbed off, nuts finely chopped
PREPARATION
- Insert a steamer basket in a medium saucepan. Add 2 inches of water and bring to a boil over medium-high heat.
- Place the parsnips in the basket, cover, and steam until very tender, about 20 minutes.
- Immediately transfer to the bowl of a food processor.
- Add the hazelnut milk, 2 tablespoons of the oil, the sage, salt, and pepper, and puree until smooth, about 30 seconds.
- Transfer to a bowl, top with the nuts, and drizzle with the remaining teaspoon of oil.
