We kind of had tapas for dinner. Accidentally. And not traditional whatsoever. It’s just that I made a lot of things and the timing on everything was wretched, so the “meal” was more like “here-try-this-now-okay-wait-for-this-to-be-done-and-in-the-meantime-have-a-bite-of-this”, or HTTNOWFTTBDAITMHABOF.
The tapas? Not the genius thing. Clearly.
I made tofu in the wok first. Not the genius thing, either. Good, though.
Then I made tomatoes with chevre and green onions in the broiler. Delicious, but not quite genius.
No, the genius came when I figured out what to do with these:
Parsnips. Looks tricky, but easy to mash into submission as it turns out. After they were cleaned and peeled, I put them on the stovetop with some water, lemon juice and spices for about 20 minutes. I tossed the rest of our CSA crimini mushrooms into the wok while I waited, then set them aside to cool. When the parsnips came out of the water, they went straight into the food processor with a bit of butter and skim milk.
This is about the time when the word ‘genius’ first came to mind. They were so fluffy and smooth and fragrant! I scooped the whipped/mashed/chopped parsnips into a bowl and stirred in the mushrooms and some green onions. Cracked pepper for flavor, of course, but that’s it.
This. Is. A. Genius. Thing.
Nutritional information for mashed parsnips, approximate: 83 calories, 4 grams fat, 2.5 grams saturated fat, 10.3mg cholesterol, 13.3mg sodium, 10.3 grams carbohydrates, 1.9 grams fiber, 3.6 grams sugar, 2.2 grams protein.
Nutritional information for one chevre-topped tomato, approximate: 113 calories, 6.7 grams fat, 4.4 grams saturated fat, 16.8mg cholesterol, 118.6mg sodium, 8.2 grams carbohydrates, 2.2 grams fiber, 5.8 grams sugar, 6.2 grams protein.