Chicken with Leeks, Cauliflower Parsnip Puree, & Asparagus

I made the mistake of grocery shopping last night with zero plan in mind. After wandering aimlessly for a few minutes, I decided to start with organic produce. When in doubt – work backwards with fresh vegetables.

I discovered parsnips a few years ago at Thanksgiving (my aunt made a truffled recipe that must be tried at a later date), and have recently turned to them for my mashed potato fix. As a root vegetable, parsnips are much lighter than traditional russet potatoes, and when combined with cauliflower they pack a smooth nutty bite that’s unparalleled.

Leeks are like a giant scallion with much more body and flavor, and add dimension to an otherwise ordinary piece of panko breaded chicken breast. Try adding leeks to your next omelette, or combine with mushrooms and goat cheese for an unforgettable bruschetta.

Asparagus, whether chopped and sauteed or baked with salt and pepper, is a very dependable side dish for most protein-centric meals. The strong flavor will compliment the textured leeks and nutty puree, making this gourmet array your next go to comfort meal.

Wine Pairing: Cambria Pinot Noir Julia’s Vineyard ’09

Cauliflower Parsnip Puree

1 head of steamed Cauliflower (try steaming with organic chicken or vegetable broth instead of water)

3 medium to large Parsnips, peeled and chopped
2 cups of organic 1% milk
2 tablespoons earth balance butter spread
Salt + Pepper to taste
2 garlic cloves
Pea shoots (garnish)
Food Processor
Place prepped parsnips (pieces should be equal in size) in a large pot of boiling water for 10 minutes, or until tender (a fork will go straight through, but parsnip will keep it’s shape and not fall apart). Remove parsnips with slotted spoon and transfer to food processor.
Heat milk and butter in microwave for 1 minute, or until warm.
Combine parsnips and steamed cauliflower in a large food processor, and add the milk, butter, garlic, salt + pepper, and blend until smooth.
Chicken with Leeks
2 organic boneless, skinless chicken breasts (tenderized, sliced into thirds, and coated with egg, flour, and panko breadcrumbs)
3 large leeks, cleaned, trimmed, and chopped
2 large shallots, minced
2 cloves of garlic, sliced
Salt + Pepper to taste
1 griddle, using grill side
Extra virgin olive oil
Pre-heat griddle on stove, using medium-low heat, and coat with non-stick natural spray (e.g. olive oil or canola oil). Cook sliced, coated pieces of chicken until cooked through, for about 20 minutes (turn chicken every 5 minutes).
Pre-heat large skillet, using medium-low heat, with olive oil, and add minced shallots. Cook for a few minutes, until slightly brown. Add chopped leeks, and cook for about 15 minutes, and add salt + pepper, and garlic slices. Serve on top of cooked chicken.
1 bunch of organic Asparagus, ends trimmed
Extra virgin olive oil
Salt + Pepper to taste
Pre-heat oven to 375°. Place asparagus on a flat baking sheet, and toss with olive oil, and salt + pepper. Bake for about 25 minutes, or until tender.

Combine the above three elements for a comforting meal, or incorporate as side dishes at your next dinner party.


1 Comment


One response to “Chicken with Leeks, Cauliflower Parsnip Puree, & Asparagus

  1. dad

    Congratulations, Tatiana!!

    U R going 2B a big culinary “*” , like Bourdain

    (JK abt the website, B low)

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