Description
Parsnip puree is naturally sweet and heightened with fresh rosemary and a hint of garlic.
Ingredients
1.5 lb parsnips (pre-peeled) or 1 lb peeled and ends cut off, 3/4 inch dice
1/2 tsp kosher salt
For the sachet garni:
10 whole black peppercorns
1 sprig fresh rosemary
1 garlic clove
For the puree:
1/2 cup whole milk
1/4 tsp white pepper
3/4 tsp kosher salt
6–7 Tablespoons heavy cream
Instructions
Peel and cut the parsnips into ¾ inch cubes and place them in a medium size pot with the salt. Completely cover the parsnips in water.
Cut a piece of cheesecloth and wrap the herbs and spices inside, then tie with butcher’s twine. Add the sachet garni to the parnsips.
Bring to water to a boil and reduce to a simmer.
Cook the parsnips until they are completely tender and then drain well.
Remove the sachet garni and puree parsips with the addition of the milk using a high-powered blender, emulsion blender, or a food processor.
Once the parsnips are breaking down, add the seasonings and the heavy cream one or two tablespoons at a time.
Garnish:
fresh herbs and extra virgin olive oil (optional)
Notes
*If you do not have a scale at home, weigh one and a half pounds of parsnips when purchasing. By the time you peel and cut off the ends, approximately one pound will be remaining.
Nutrition
- Serving Size: 1/2 cup
- Calories: 103
- Fat: 5.5 grams
- Carbohydrates: 9.4 net
- Protein: 1.6 grams
