Parsnip Puree in Cheese Cups

parsnip puree in cheese cupsNothing can replace mashed potatoes but I wanted to try something different so I made this Parsnip Puree. I’ve been wanting to make cheese cups as well so I figured the Parsnip Puree would be a good filling for them.
Parsnips are somewhat sweet, so taste wise they are more similar to a sweet potato than a potato.
parsnip puree in cheese cupsNext time, I want to make mashed potatoes in cheese cups. That would be off the charts good! I mean cheese and potatoes!? It doesn’t get much better than that! A combo of parsnips and potatoes would be good too…but for today this Parsnip Puree is good in it’s own right!

parsnip puree in cheese cups


Cheese Cups

4 Ounces Shredded Romano Cheese*
-Preheat oven to 350 degrees.
-Line a baking sheet with parchment paper.
-Place about a tablespoon of shredded cheese on the baking sheet.
-Loosely form a circle and gently pat down.
-Bake for 4 minutes.
-Allow to cool for a minute and then form into a cup shape using the bottom of a muffin tin or small cup.
-Let cheese cool.
*A hard cheese like Romano, Parmesan, or Asiago works best for the cheese cups. I was able to use mozzarella cheese but I baked them for longer (about 8 minutes).

Parsnip Puree

1 lb Parnsips
1 Tablespoon Sour Cream
1/2 Tablespoon Butter
1/2 Teaspoon Salt
1 Clove Garlic
Splash of Milk  (to help blender out)
Black Pepper
Paprika
2 Tablespoons Chives, snipped
-Peel parsnips and cut into 2 inch chunks.
-Add salt and enough water to cover the parsnips.
-Bring to a boil on high heat then reduce heat to medium and cook until tender, about 20 min.
-Drain.
-Add cooked parsnips, sour cream, butter, salt, pepper and garlic to blender and puree until smooth.
-Stir in 1 tablespoon of chives.
-Scoop some of the parnsip puree into a cheese cup and sprinkle with paprika, black pepper and chives.