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Ingredients
- 10 medium parsnips (4 pounds total), peeled and chopped into 1/2-inch-thick slices
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 1/2 cup chicken stock or low-sodium chicken broth
- 1 TB fine sea salt
- 2 tsp freshly ground black pepper
Details
Servings 4
Preparation time 10mins
Cooking time 60mins
Adapted from epicurious.com
Preparation
Step 1
Preparation
In heavy large pot combine parsnips with enough cold water to cover. Place over moderately high heat, cover, and bring to a boil. Continue boiling until tender, about 30 to 45 minutes. Drain.
Working in 2 batches, pureé hot parsnips, butter, and chicken stock until smooth. Transfer to large serving dish, stir in salt and pepper, and serve immediately.
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