This seems awfully reminiscent of a few other recipes I’ve posted this summer.

It IS, indeed.

However, each and every time I whip, mash, and smash perfectly pleasing parsnips and luscious, luring lemon together, along with some handsome herbs, something new evolves.

This time the savory success is enhanced by the seductive sweet of both fig and dark chocolate balsamic vinegar.

It’s SO light and fluffy – it’s literally MOUSSE.

“A mousse (French ‘foam’ /ˈmuːs/) is a prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. A mousse may be sweet or savory.”

Yes, OF COURSE, it’s French. Of course.

You’re welcome.

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.