Homemade Swedish Meatballs With Creamy Parsnips

Another recipe I have never made before… Swedish meatballs! Super tasty and fairly easy to make. I saw some recipes that used cooked potato mixed into the meat, which I thought was interesting, so I tried it and thought it was a nice addition. The sauce is my favorite part, because you can smother everything with it… I’m a big fan of anything that involves a sauce like that. Originally I was going to make some mashed potatoes for the side, but decided parsnip mash would be a great alternative. The sweetness of the parsnips with the meatballs and sauce was perfect. I will definitely be making this again!

Ingredients: (serves 2)

Meatballs:
3/4 pound ground beef
1 small peeled potato (about 1/3 cup chopped worth)
1/2 shallot, minced
1/3 cup bread crumbs
1 small egg, beaten
1/8 teaspoon cardamom
1/4 teaspoon all-spice
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt
2 tablespoons unsalted butter

Sauce:
2 tablespoon unsalted butter
3 tablespoons all-purpose flour
2 cups beef stock
1/3 cup half and half (which is what I had on hand, though heavy cream is good too)
Splash of sherry vinegar
Salt and pepper, to taste
Fresh Parsley, for garnish
Fresh radishes, for garnish

Bring a little saucepan of water to a boil, and cook the potato until fork tender. I chopped mine into large chunks so it would cook faster. Let cool slightly then chop well into tiny pieces. In a heavy bottomed skillet, saute the garlic and shallot in some olive oil until softened, about 2 minutes.

Add the potato and sauteed garlic/onion to a large bowl with the ground beef, bread crumbs, cardamom, all-spice, salt, pepper, and egg. Mix well to incorporate all the ingredients. Shape into 1 inch balls and place on a plate.

In a large skillet, add a tablespoon of butter and let melt over medium heat, swirling it around the pan. Add half of the meatballs and cook for about 7-10 minutes, or until cooked though. Keep in mind that they’ll continue to cook a little when you remove them from the pan. No one likes over-cooked meatballs! Remove and place on a plate, covering them with aluminum foil to keep them warm. Repeat with another tablespoon of butter into the pan with the rest of the meatballs.

While the second batch of meatballs is cooking, get started on your sauce. Using the same pan you cooked the garlic/shallots in, melt two tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, then slowly whisk in the beef broth to create a roux. Lastly, add the cream and sherry vinegar, then salt and pepper to taste. Let bring to a simmer and cook until the sauce thickens, about 8-10 minutes. At this point, you can either add the meatballs right to the sauce to coat them all, or you can plate and pour the sauce over top. Whichever you prefer!

I made myself some parsnip mash to eat with the meatballs, if you’d like to make this as well just peel and chop the parsnips (3 large is enough for 2 people) then boil them until fork tender. Add a splash of half and half, a pad of butter, salt and pepper, then mash until smooth. Alternatively, you can throw the parsnips/cream/butter/salt/pepper into the food processor to make them extra smooth!

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Parsnip Latkes With Caramelized Onion & Horseradish Cream

Oh latkes. I latke you A LOT. Crispy potato goodness smothered in sour cream, how could someone not love you? When I got potatoes and parsnips in my CSA bag this week, my sister recommended I make some latkes. She’s the smart sister, clearly. So I did just that! I didn’t even plate them when they were finished, I just ate them right off the cutting board, adding dollops of (horseradish) sour cream and sweet caramelized onions. And with my Rumours record playing in the background and a big glass of wine in hand, it was a perfect little Tuesday night at home!

Ingredients:
1 large yukon gold potato, peeled
2 medium parsnips, peeled
1 egg
2 tablespoons all-purpose flour (plus more if needed)
1 garlic clove, minced
1 green onion, chopped
1/8 teaspoon cayenne pepper
Salt and pepper, to taste
Vegetable oil
1/2 yellow onion, thinly sliced
1/2 cup sour cream (or Greek yogurt)
1 tablespoon horseradish, or more to taste

Start by grating the potato and parsnips. Place in a paper towel and squeeze out the excess liquid. Place the gratings in a bowl and add the minced garlic, chives, egg, flour, cayenne, salt and pepper. Form into patties with your hands and set aside. Heat a large skillet over medium high heat and add a bit of vegetable oil. You want enough that it’ll slightly fry the latkes without making them too oily. Fry the latkas in batches, about 4-5 minutes on each side, or until golden brown with a little crisp. I like to push mine down with the spatula to flatten them a little to help get them crispy. Let drain on a paper towel for a minute or two before serving.

While the latkas are cooking, sauté the onion in some olive oil. At this time, also make the cream by mixing the sour cream and horseradish together. Set both aside until ready to serve with the latkas!

Potato, Carrot, and Parsnip Soup With Sausage

I’ve had a big craving lately for some homemade soup, so when I got a bunch of potatoes, carrots, and parsnips this week, I though it was a good opportunity to get my fix. Soups are great because they really don’t take very long to make, plus you can basically throw in whatever you like. I used sausage in this recipe but it could be substituted for any meat you like, or no meat!

Ingredients:
1/2 shallot, finely chopped
2 red bliss potatoes, skin on and cut into 1 inch cubes
2 medium carrots, peeled and diced
1 large parsnip, peeled and diced
4 cups water (or enough to cover your veggies in the pot)
2 Italian sausage links
Olive oil
Salt and pepper
1/4 teaspoon smoked paprika
1/2 tablespoon red wine vinegar, optional

Add some oil to a heavy pot over medium heat and sauté the shallot until translucent, about one minute. Add the potatoes, carrot, and parsnips, then cover with water and bring to a boil. Once the potatoes are cooked through (about 10 minutes) turn off the heat. Take half of the soup and put it into a food processor, blending until smooth, then pour it back into the pot with the rest of the soup. Mix together to incorporate. Keep the soup on low heat while you cook the sausage in a separate pan. Once the sausage is browned, add to the pot of soup along with the fresh dill, paprika, and red wine vinegar. I added the vinegar because I felt like it needed a little acidity when I tasted it, but up to you if you add it! Ladle into bowls and top with a little more dill for garnish.