EAT YOUR PARSNIPS RECIPES

Steps:

• Rinse the chicken breast. Peel the carrot and cut into sticks. Drain the apricots in a colander and cut into wedges. Bring the chicken broth to a boil in a pot. Add the meat, the apricots and the carrots and cook for about 5 minutes until bubbly. Cover and leave to rest next to the stove for another 15 minutes.
• Meanwhile, peel and chop the parsnips and potatoes. Cover with salted water and bring to a boil. Cover and cook for 10-15 minutes until soft, then drain and press through a potato ricer.
• Heat the butter and the cream. Stir in the parsnip-potato purée and season with salt and nutmeg. Remove the meat from the broth, drain on absorbent paper and dice. Drain the carrots and apricots and mix with the meat cubes. Arrange on plates and serve the parsnip cream separately in a small glass.

Steps:

• Preheat oven to 375°F. Coat a 9-by-13-inch baking dish with cooking spray.
• Melt butter in a large saucepan over medium heat. Add shallots and cook until tender and lightly browned, about 5 minutes. Add garlic, mustard, nutmeg, pepper and salt and cook until fragrant, about 1 minute. Add potatoes, parsnips, broth and half-and-half and bring to a boil. Adjust heat to maintain a simmer and cook until thickened, about 5 minutes.
• Spread the mixture evenly in the prepared baking dish. Press down on the vegetables to submerge them in the sauce. Cover with foil.
• Bake until a knife inserted in the center meets no resistance, about 35 minutes. Increase oven temperature to 425°. Uncover and bake until the top is golden and bubbling, about 15 minutes more. Let stand for 15 minutes before serving.