Thursday, May 28, 2009

Zucchini Boats with Purée of Parsnip

Can I just say that I love Julia Child? Ok, I know that must sound really cliché coming from a food blogger, but I am seriously in awe of the woman. I found some video clips of 'Baking with Julia', where in each episode she bakes with a featured guest chef. I have been watching these clips during my lunch breaks because I pretty much have to be eating while I'm watching them, otherwise it's just painful -- the cakes, breads, and cookies are totally stomach-grumbles and drool worthy. Anyway, it is so much fun to watch Julia on these shows. She is always asking questions, nibbling on the ingredients, and saying things about how cooking is great because you can eat your mistakes. I can attest to that -- many mistakes have been eaten in my kitchen.

Since zucchinis are now available at the farmers market here, I decided to try this recipe from Julia Child's Menu Cookbook. I modified it slightly to cut down the calories (I know, I know, Julia probably would not approve), but the result was still delicious. I guess I don't expect anything less from a Julia Child recipe.

Zucchini Boats with Purée of Parsnip (adapted from Julia Child)

For the Zucchinis:
  • 5 medium sized zucchinis, halved lengthwise
  • olive oil for brushing
  • salt, pepper
Remove the pulp from the zucchini(I resereved the pulp and added it to the purée). Place the zucchini in a pot with enough water to cover. Bring to a boil, and cook 5 minutes. Remove and wipe down excess water with a paper towel. Brush all over with a bit of olive oil.

For the
  • 1 1/2 lb parsnips, peeled and chopped
  • 2 Tb cream
  • 1 Tb butter
  • pulp from zucchini (optional)
  • salt and pepper to taste
1. Place the parsnips in a pot with enough water to cover. Bring to a boil, and cook about 15 minutes, until tender.
Purée parsnips (and zucchini pulp) in a blender or food processor until very smooth.
3. Place the purée in a double boiler. Add cream, butter, salt, and pepper. Cook on double boiler, stirring occasionally, for 10-15 minutes.

To assemble:
Fill each zucchini piece with a generous amount of
purée. Garnish with fresh parsley.


  1. I love zucchini boats! You can put any/everything in them! And I love Julia too, so these are probably really tasty.

  2. Wow your food looks amazing. But I am a very lazy person so maybe you can just be my personal chef pro bono until you strike it big. Meryl Streep is playing La Julia in a movie about her life, FYI.

  3. yum! this looks really good. I just discoved parsnips and I really like them. Would you receommend adding some garlic maybe pureed with the parsnip?

  4. Zucchini Boats with Puree of Parsnips could be served as snack.Fantastic snack. Please add little bit yellow powder(tamarid) with puree.