Herbed Lemon Parsnip Mousse

Herbed Lemon Parsnip Mousse 

3 large parsnips, peeled and chopped
sea salt and pepper
juice of 1/2 lemon
4 Tbs. Kerrygold butter
1 Tbs. fresh rosemary, chopped, and divided
2 Tbs. lemon thyme, chopped and divided
1 Tbs. preserved lemons, roughly chopped
1 Tbs. chocolate balsamic vinegar
1 Tbs. fig balsamic vinegar

 

In a medium pot, cover the parsnips with water and bring to a boil. 
Cook until super soft, about 10-15 minutes. Maybe even 20 minutes. You’ll know they are ready when the super sweet aroma of the radiant roots fills the air and they are fork tender.

Drain and purée in a high-speed blender with plenty of sea salt, pepper, butter, and 1/2 the fresh herbs. 

Transfer to a bowl and fold in the remaining fresh herbs.

 

Serve topped with preserved lemons and drizzle with balsamic vinegars.