Sunday, October 26, 2008

Parsnip Puree 4-6 servings

1 lb. parsnips, peeled and sliced
Kosher salt and freshly ground black pepper
1/2 c. milk
1/2 c. heavy cream
4 cloves of garlic, peeled and gently smashed
1 sprig of thyme
1 bay leaf
1 stick unsalted butter (or less)
Extra-virgin olive oil
Parsley for garnish

Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic, bay and thyme then place over medium heat and bring to a simmer. Cook until tender, the tip of a paring knife should easily go through without resistance-about 12 to 15 minutes. Place parsnips in a food processor with butter and pour in enough of the milk mixture to puree the parsnips and
acive the texture of whipped cream. Season with salt and pepper then finish with a sprinkle of parsley.

(A delicious change from mashed potatoes)

2 comments:

baileydog said...

I roasted two chickens in this manner yesterday and will probably marinade my turkey in the same marinade. I'll use the
leftovers in enchiladas and chicken pot pie this week...maybe even in tortilla soup.

baileydog said...

I wonder how potatoes would be done in this manner. Think I'll try it! Loved these parsnips!