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Ingredients
- 1 pound parsnips, peeled and sliced
- 2 lbs yukon potato peeled and sliced
- Kosher salt and freshly ground black pepper
- 1/2 cup milk
- 1/2 cup heavy cream
- 4 clove of garlic, peeled and gently smashed
- 1 sprig of thyme
- 1 bay leaf
- 1 TBSP unsalted butter
- Extra-virgin olive oil
- Parsley for garnish
Details
Servings 4
Adapted from foodnetwork.com
Preparation
Step 1
Put parsnips and potato 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 and potato in a food processor with butter and pour in enough of the milk mixture (not all)to puree the parsnips and potato and achieve the texture of whipped cream. Season with salt and pepper then finish with a sprinkle of parsley
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