In fact, I looked in my fridge and saw parsnips and broccoli that needed to be eaten pretty quick, so I got them prepped while I thought what in the world to serve with that. Afterall, you can't really have a dinner of just pureed parsnips and roasted broccoli, can you?
So I made aglio e olio, but this time with fabulous minced shallots along with the minced garlic. Good choice!
For the pureed parsnips, I peeled and cut off the ends of 2 medium sized parsnips, cut them into little pieces, and boiled them in slightly salted water. Then I drained them, threw them in the food processor with about a tablespoon of butter, salt and pepper to taste, and a little (about 2 T?) whole milk. After tasting it I felt like it needed a bit of a bite so I added some freshly grated Pecorino Romano cheese. My baby girl ate a ton! It's similar to the texture of mashed potatoes, but silkier and a VERY different flavor. It's kind of sweet, almost floral. You have to try it sometime!
Roasted broccoli, I'm sure I've had on here before. 450°F oven, cut broccoli into bite size pieces, toss in salt, pepper, olive oil. Roast in the oven until the florets are crispy and browned and the stems are no longer crunchy.
And the aglio e olio I've done before. It's a staple in our home. It's a nice simple but delicious dish that goes with ANYTHING. Fish, chicken, even heavier meat, and of course--like tonight--veggies.