Imagine a velvety, luxurious side dish that combines the earthy sweetness of parsnips with the rich, creamy texture of roasted chestnuts - a true culinary treasure from the heart of French countryside cuisine. This "Ecrasé de Panais et de Châtaigne" is not just a recipe, it's a gastronomic journey that transforms humble root vegetables into a sophisticated, melt-in-your-mouth delicacy that will elevate any meal from ordinary to extraordinary.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 500g parsnips
- 200g chestnuts
- 50g butter
- Salt to taste
- Pepper to taste
Instructions
- Wash and peel the parsnips carefully, cutting them into uniform medium-sized chunks to ensure even cooking.
- If using fresh chestnuts, make a cross-cut on their flat side and roast them in a preheated oven at 200°C for about 15-20 minutes until the shells start to split open.
- Place the parsnip chunks in a large pot of salted water and bring to a gentle boil, cooking for approximately 15-20 minutes until they become very tender and can be easily pierced with a fork.
- While the parsnips are cooking, peel the roasted chestnuts, removing both the hard outer shell and the inner brown skin, ensuring you extract the soft, creamy chestnut meat.
- Drain the cooked parsnips thoroughly and return them to the warm pot, allowing excess moisture to evaporate.
- Add the butter to the parsnips and begin mashing with a potato masher or ricer, creating a smooth, creamy texture.
- Gently fold in the peeled chestnuts, breaking them into smaller pieces and incorporating them evenly into the parsnip puree.
- Season the mixture with salt and freshly ground black pepper, tasting and adjusting the seasoning as needed.
- Transfer the ecrasé to a warm serving dish, creating a smooth surface and adding a small pat of butter on top for extra richness.
- Serve immediately as a luxurious side dish, garnishing with a sprinkle of fresh herbs if desired.
Tips
- Choose fresh, firm parsnips and chestnuts for the best flavor and texture.
- Roasting chestnuts adds depth and brings out their natural sweetness - don't skip this step!
- Use a potato ricer for the smoothest possible puree texture.
- Season gradually and taste as you go to achieve the perfect balance of flavors.
- For extra richness, consider using brown butter instead of regular butter.
- If fresh chestnuts are difficult to find, high-quality jarred chestnuts can be a good substitute.
- Serve immediately to enjoy the optimal temperature and creamy consistency.
- Garnish with fresh thyme or chives for an elegant touch and added flavor complexity.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 30mg
