Curry Vanilla Parsnip and Lobster Brandade with Tarragon

A decadent and delicious fall side dish that is especially good with a seafood, beef, or chicken entrée. Parsnips are an underrated root vegetable. They are sweet, faintly piquant, and add an unexpected depth to a meal.  In New England, where I live, I try to substitute them for potatoes and/or carrots in many meals because they are so good.  Since they are evocative of butterscotch, honey and cardamom, it is a natural backdrop for curry. The tarragon in the dish compliments the buttery flavor of both lobster and parsnips and brings this side dish to epicurean heights. Brandade is usually made with potatoes and salted cod. This version is lighter and more luxurious.  

Serves 6

1 ½ pounds parsnips

1 cup heavy cream 

1 vanilla bean

1 minced shallot 

3 tablespoons unsalted butter 

1 pound cooked lobster meat diced or meat from 2 chicken lobsters (diced)

3 tablespoons cream cheese

1 lemon (zest 1/3 lemon)

2 teaspoons curry

1 tablespoon minced tarragon

Salt and freshly-cracked pepper 

Peel and dice parsnips and place in a non aluminum heavy bottomed pot (this will insure parsnips do not turn brown or scorch in the cream when cooking). Split the vanilla bean and scrape out the seeds. Reserve the insides and place the vanilla bean and minced shallots in with the parsnips. Cover with cream. Heat and cook over medium heat until it simmers and turn on low for around 20 – 30 minutes or until parsnips are cooked through. Remove and discard vanilla pod. Puree parsnips, cream, butter, and cream cheese in the food processor. Place puree in a clean bowl and fold in lobster meat, lemon zest, curry, and tarragon.  Season with salt and pepper to taste.