Place the parsnips in a pot and completely cover with the milk and cream.
Add a pinch of salt to taste and bring the mixture to a boil over medium-high heat.
Reduce heat to a simmer and cook until the parsnips are tender, about 15 minutes. You will know they are cooked when they are easy to mash.
Strain the parsnips, reserving some of the liquid, and puree in a blender. If it is hard to blend up then add a little of the liquid.
Recipe Notes
To core parsnips cut them in half and then vertically in quarters. Cut out the hard core center.
Print Recipe
Pan Sauteed Mustard Greens
Mustard greens are extremely nutritious, giving a large amount of vitamins in very few calories. One cup delivers 500% of your recommended daily intake of vitamin K, which is shown to reduce inflammation, , 85% of vitamin A, 60% of vitamin C and folates, manganese, and dietary fiber.
Wash the scallops and pat them with a paper towel to dry them. Season with a pinch of salt.
In a skillet, combine the olive oil and the canola oil, and heat until extremely hot.
Lower the scallops individually and away from you, making sure not to crowd the pan
Add some butter and baste the scallops as they cook. Cook until almost cooked through, about 2 minutes. They should have a golden brown color to them.
Carefully turn the scallops over and continue to baste the scallops. When they are cooked they should be totally opaque and firm.
Remove the scallops from the skillet and place on a paper towel to drain off any excess grease.
This is an incredibly easy restaurant quality dish that can be made at home to impress that special someone. Just make each component individually and then combine them on the plate for an impressive show of your culinary talents. I guarantee your dinner guest will be impressed. The sweet flavor of the parsnip puree is tamed by the peppery mustard greens. Top that with incredible texture and taste of the seared scallops..
Subscribe to our newsletter and never miss a recipe!
Sign up now and receive our FREE E-Book The No Nonsense Guide To the Truth about GMO's.
Check your inbox or spam folder now to confirm your subscription and receive our free E-Book.
This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
Privacy & Cookies Policy
Privacy Overview
This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are as essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.