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Weeknight Steamed Squid with Parsnips

Scored squid steamed for about 5 minutes over ginger and scallion, finished with hot oil and served on a buttery parsnip purée, ready in about 40 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
40 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 347
Ingredients Method

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)

Method
 

  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.