Carrot Parsnip Mash: 1 lb carrots 1 lb parsnip 1 yellow onion 2 tablespoons olive oil 2 tablespoons unsalted butter (I use kerrygold) 1 tablespoon rosemary, chopped 1 tablespoon thyme, chopped 1 cup chicken stock 2 tablespoons brown sugar Kosher salt & freshly ground black pepper Garlic & Herb Shrimp: 1 lb peeled and deveined shrimp, tails on 3 garlic cloves, finely chopped 1/4 teaspoon red pepper flakes 2 tablespoons olive oil 1 tablespoon butter, melted 1 tablespoon rosemary, chopped Zest & juice of 1 lemon Pinch of kosher salt & freshly ground black pepper | Preheat the oven to 400 degrees, and prepare all of the ingredients for the shrimp. Combine to coat and marinate the shrimp for 30 minutes at least. Chop the onion, thyme and rosemary finely, and chop the carrots and parsnips into 1/2 inch cubes. In a heavy bottomed pot, heat 2 tablespoons of olive oil and the 2 tablespoons of butter over medium to medium-high heat. Add the onion, thyme, rosemary, carrots, and parsnip to the pot, and stir to combine. Add the one cup of chicken stock, cover, and let cook for 15 minutes, only removing the lid once to stir. While simmering, place the shrimp on a baking sheet coated with foil, and bake for 8-10 minutes, until cooked through. Once the carrot parsnip mash is done cooking, stir in the 2 tablespoons of brown sugar, and a 1/2 teaspoon of both kosher salt and freshly ground black pepper. Mash with a potato masher until mostly smooth with a few larger pieces of parsnip and carrot. Spoon the mash into a shallow bowl, and top with the shrimp. Next, top with chopped fresh herbs, and enjoy! |
It is finally starting to cool down a bit here in DC and gosh do I love this time of year. To be honest, I loathe cold weather. Yes you read that correctly - I loathe it, not love it. I am not built for it and I go into full hibernation mode. However, these early October days still feel warm, but crisp all at the same time - a time where I can appreciate having no humidity without being freezing! Perfect for digging into your favorite fall recipes and having cozy weekends! This carrot and parsnip mash is an adaptation of one of my grandma's recipes that we have for thanksgiving every year. It is all of the comfort and flavor of fall, minus the bullion cube and the steaming of vegetables. Instead, I used fresh herbs chicken stock, and braise the vegetables for a bit more depth and flavor. Topped with these roasted herb shrimp, and you are in for the comfort meal of the fall, that will leave you feeling satisfied, yet light and healthy all at the same time.
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