Pureed parsnips with tomato-stewed beet greens and chickpeas

When transitioning to a mostly plant-based diet, there’s this unspoken misconception that you’ll be stuck eating salads three times a day for the rest of your life. This pretty much sounds like a death sentence - but, the more you get into it, the more creative you become. When I first started modifying my diet about two years ago, I’d have lots of smoothies, salads, and quinoa with stir-fried vegetables. Lately, I let the farmers market guide my meal plans and my diet is way more versatile. I’m constantly thinking up new ways to prepare my vegetables. Now, instead of focusing on all the meat and dairy I don’t eat (most of the time - though there is some dairy in this recipe), I see all the amazing grains, beans and produce I can eat.

If parsnips are new to you, have no fear - albeit they are a bit strange-looking. Parsnips are closest in taste to carrots, except less sweet and a bit more earthy. They’re really versatile and go great with many flavors. Here, the tomato-stewed beet greens are a great complement to the pureed parsnips’ sweetness. These beet greens have a similar flavor profile to borscht (garlic, beets, tomato), so if borscht is your thing, you’ll love this. It’s a warming, comforting cold-weather dish - definitely not a salad.

Pureed parsnips with tomato-stewed beet greens and chickpeas
(Yield: 4 servings)
Ingredients:

• 1 lb parsnips, peeled, cut into 1″ pieces
• 2 tbsp butter
• 1/3 c whole milk (you may use soy or unsweetened cashew milk as well)
• 1 tsp horseradish
• 2 tbsp olive oil
• 3 garlic cloves, minced
• About 5 c chopped beet greens (from about 3 beets)
• 1 15 oz can chickpeas, drained, rinsed
• 1 8 oz can tomato sauce (low sodium, if possible)
• 1/2 tsp sugar
• Sea salt + freshly ground black pepper

Procedure for parsnips: Place parsnips into a pot and cover with water. Season with a generous pinch of salt, cover tightly with a lid and bring to a boil. (Now is a good time to start cooking the greens). Then reduce heat to low and simmer until parsnips are fork-tender, about 15 min. Heat milk and butter together until butter is melted - do not boil the milk. Transfer parsnips to a food processor and add milk with butter, horseradish and pinches of salt and pepper. Puree parsnips until smooth. Taste and re-season if necessary.

Procedure for greens: Thoroughly clean beet greens under running water and cut into bite-size pieces. Heat olive oil in a large skillet over a medium flame and add garlic. Cook for 30 seconds and add beet greens. Cook greens until they’re softened, stirring frequently, about 2 min. Add chickpeas, tomato sauce, sugar and pinches of salt and pepper. Stir, turn heat down to low, and cook for 10 min, stirring occasionally. Serve over pureed parsnips.