Weeknight Steamed Squid with Parsnips

Squid has a reputation for turning rubbery the moment a pan gets crowded or a timer gets ignored. Weeknight steamed squid with parsnips avoids both problems: scored squid steams for about 5 minutes over ginger and scallion, then lands on a buttery parsnip purée that soaks up the juices. The whole dinner for four takes about 40 minutes and uses one pot and a plate.

Parsnips are sweet and a little earthy, which suits the mild, briny squid. A spoonful of hot oil poured over the scallions at the end brings up the ginger and gives the plate a savory shine.

Why Parsnips Work Under Steamed Squid

The parsnips and the squid share one pot, which keeps cleanup short. The purée gives the squid a soft, sweet base, and the ginger-scallion juices that run off the plate sink into it instead of pooling. Steaming also keeps the squid out of direct heat, so a minute of distraction costs less than it would in a hot pan.

Squid is fine with a short cook or a very long one. In between, the flesh tightens and turns chewy. This recipe stays on the short side and checks the squid early.

Ingredients

For the Parsnip Purée

• 1 1/2 lb (680 g) parsnips, peeled and cut into 2-inch (5 cm) pieces
• 2 tablespoons unsalted butter (28 g)
• 1/2 teaspoon kosher salt
• Water for steaming, about 2 inches (5 cm) deep

For the Squid

• 1 lb (450 g) cleaned squid tubes and tentacles, thawed if frozen
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 teaspoon toasted sesame oil
• 3 scallions, cut into 2-inch (5 cm) lengths and sliced into thin strips
• 1 tablespoon fresh ginger, cut into thin matchsticks

To Finish

• 2 tablespoons neutral oil, such as avocado or canola
• 1 tablespoon soy sauce or tamari
• 1 teaspoon rice vinegar
• 1 red chili, thinly sliced (optional)

Shellfish, dairy, soy and sesame are all in this recipe. Olive oil can replace the butter in the purée, tamari keeps the dish gluten-free, and a plain neutral oil can replace the sesame oil. A heatproof plate that fits inside the pot and a steamer rack or basket are the only special equipment.

Instructions

1. Cut the parsnips. Peel the parsnips and cut them into 2-inch (5 cm) pieces. Quarter any thick pieces from the top of the root and cut out the woody core, which stays stringy after cooking.
2. Steam the parsnips. Pour about 2 inches (5 cm) of water into a large pot, set a steamer basket or rack inside, and bring the water to a boil. Add the parsnips, cover, and steam for about 10 minutes, until a thin knife slides into the thickest piece with no resistance.
3. Prep the squid while the parsnips steam. Pat the squid dry. Slit the tubes open and lay them flat with the inside facing up. Score a shallow crosshatch about 1/2 inch (1 cm) apart, cutting only partway through, then cut the tubes into 1 1/2-inch (4 cm) pieces. Leave the tentacles whole, or halve any large clusters.
4. Season the squid. Toss the squid with the salt, pepper and sesame oil and let it stand for 5 minutes.
5. Make the purée. Transfer the parsnips to a food processor, leaving the water in the pot on low heat. Scoop out 1/4 cup (60 ml) of the hot water, add it a tablespoon at a time along with the butter and salt, and blend for about 1 minute, until smooth and thick enough to hold a spoon upright. Mash with a potato masher for a rustic texture. Cover to keep warm.
6. Plate the squid. Spread half of the scallion and ginger on a shallow heatproof plate that fits inside the pot. Pile the squid on top in no more than two layers, then scatter the rest of the scallion and ginger over it.
7. Steam the squid. Bring the water back to a rolling boil. Lower in the plate, cover, and steam for 4 to 5 minutes. Check at 4 minutes: the squid should look opaque white with curled edges and feel springy, not stiff. Lift the plate out with tongs or oven mitts as soon as it is ready.
8. Add the hot oil. Heat the neutral oil in a small pan for 1 to 2 minutes, until it shimmers and a scallion strip sizzles when dropped in. Pour it over the squid and scallions, which should hiss and release a strong ginger aroma. Add the soy sauce, rice vinegar and chili, if using.
9. Serve. Spoon the purée onto warm plates, top with the squid, and drizzle the juices from the steaming plate over both. Serve right away.

Weeknight Steamed Squid with Parsnips: How Long Does It Take?

Weeknight steamed squid with parsnips takes about 40 minutes from start to table: 15 minutes of prep and about 25 minutes of cooking. The parsnips steam for 10 minutes, and the squid needs only 4 to 5 minutes. Prep the squid while the parsnips steam so nothing waits.

Tips for Tender Squid

• Pat it dry. Extra water on the surface dilutes the seasoning and makes the squid steam unevenly.
• Score before cutting. The crosshatch lets steam and seasoning in, and the pieces curl into ridged curls that catch the oil.
• Keep it to two layers. A tall pile cooks unevenly, with squid at the top done while squid in the middle is underdone. Use two plates if the squid does not fit.
• Check early. Four minutes is the first look. Squid keeps cooking on the hot plate, so lift it out the moment it turns opaque.

Common Mistakes and Their Fixes

• Chewy squid. It steamed too long or the pile was too deep. Start checking at 4 minutes and keep the squid to two layers.
• Stringy purée. The woody core stayed in. Cut it out of thick parsnips before steaming.
• Gluey or loose purée. Too much water went in at once. Add the steaming water one tablespoon at a time and stop when the purée holds a spoon.
• Flat flavor. The squid and parsnips are both mild. Salt both layers, and do not skip the hot oil or the rice vinegar.
• No sizzle at the end. The oil was not hot enough. Wait until it shimmers and a scallion strip sizzles on contact.

Swaps and Serving

Celery root, cauliflower or Yukon Gold potatoes can replace the parsnips, though celery root and potatoes may need a few extra minutes of steaming. Frozen squid works as long as it is fully thawed and patted dry. Serve the plate with a lemon wedge and steamed green beans or sautéed greens.

Storing and Reheating

This dinner is best eaten right away, because squid turns chewy when it is reheated. Cool leftovers and refrigerate them within 2 hours in airtight containers, keeping the squid and the purée separate, and eat them within 2 days. Reheat the purée in a pan or microwave, and warm the squid for only 20 to 30 seconds, until steaming hot throughout to 165°F (74°C). Cold squid in a salad is a better second life than rewarmed squid.

Nutrition (Estimate)

Nutrition values are estimates per serving and vary with quantities and brands.

Frequently Asked Questions

Can the squid be steamed without a steamer?

Yes. Set a small heatproof bowl upside down in a pot with an inch of water, balance the plate on top, and cover the pot with a tight lid.

Are the tentacles safe to eat?

Yes. Tentacles are tender and flavorful once cooked, and they cook in the same time as the scored pieces.

Can the purée be made ahead?

Yes. Refrigerate it in an airtight container for up to 2 days and reheat it with a splash of water, then steam the squid fresh.

A Fast Dinner That Cleans Up Quickly

The pot, a plate and a small pan are the whole cleanup, and every part of the dinner can be ready within a few minutes of the others. Keep the squid for the very last step, and plate it the moment it turns opaque.