comfort food #5

Lamb with turnip and parsnip puree  
Here's a comfort food that's a wee bit more healthy. Instead of mashed potatoes, Elizabeth whipped up some parsnip puree then combined it with lamb and a lemon cream sauce. The flavors are brilliant. See full recipe here.

P.S. This is part of an ongoing project with my sister, Elizabeth to bring you comfort food all winter. We've been receiving great feedback on the recipes. If you try them, be sure and let us know!

More recipes: 1, 2, 3, 4.

16 Comments

  1. I’m just going to keep saying this, you guys are the ultimate talented sister duo.

    Maybe an insanely beautiful joint catering/party planning venture? This goodness needs to be available to the public.

  2. oh I’ve been craving parsnips since I had some parsnip puree out at a restaurant. I’m definitely trying this recipe! One question, should the 6T of butter you add to the mashed parsnips be melted first or just straight from the fridge? Then you add 2/3c of the sauce from the skillet to the parsnips? just making sure I’m following. thanks!

  3. So glad you asked, Jen! I’ll clarify the recipe a little more. I put the butter in the parsnips cold and then let it sit so it can melt. Then you add 2/3 c. chicken broth – not the sauce – to the parsnips. Let me know if you have any other questions. I’ll go back and clarify it so it’s easier to understand. Thanks!

  4. Hi! I love your blog – and this sounds amazing! I just made a pretty great comfort dish of chicken + dumplings and this dish sounds like a good one to try next…

  5. I made this last night and it was delicious! I substituted fish for the lamb because we’ve had way too much red meat recently and I really wanted to try the parsnip puree. Thanks for the clarification on the recipe, Lizzy! The recipe is fantastic and easy to follow — I’m thinking I’ll be making the parsnip puree and yummy sauce as a base for many meals. Look forward to trying the lamb soon!

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