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Parsnip Puree



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  • 1 lb. parsnips, peeled and sliced
  • kosher salt and freshly ground black pepper
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 4 cloves garlic, peeled and gently smashed
  • 1 sprig thyme
  • 1 bay leaf
  • 1 stick unsalted butter
  • extra virgin olive oil
  • parsley for garnish



Step 1

Put parsnips in pot, season with salt and cover with milk and cream. Add garlic, bay leaf 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 12-15 minutes. Place parsnips in a food processor with butter and pour in enough of the milk mixture to puree the parsnips and achieve the texture of whipped cream. Season with salt and pepper then finish with sprinkle of parsley

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