Ingredients
- 2 pounds parsnips, peeled and cut into 1/2-inch pieces
- 4 cups whole milk
- 1 stick unsalted butter
- 1 cup heavy cream
- Kosher salt
- Black pepper
- 1 pound brussels sprouts, leaves removed, cores reserved for another use
- 1 tablespoon extra-virgin olive oil
- Flaky sea salt and crushed red pepper, for serving
Preparation
Step 1
Step 1
1 pound brussels sprouts, leaves removed, cores reserved foIn a medium saucepan, combine the parsnips and milk. Bring to a boil over moderately high heat, then simmer over moderately low heat until the parsnips are tender, about
30 minutes. Drain the parsnips.
Step 2
Set a food mill over the saucepan and pass the parsnips through it. Alternatively, mash the parsnips with a masher. Add the butter and cream and cook over low heat, stirring, until the butter
is melted and fully combined. Season the mash with salt
and black pepper.
Step 3
Meanwhile, preheat the oven to 375°. On a rimmed baking sheet, toss the brussels sprout leaves with the olive oil.
Roast for about 15 minutes, stirring a few times, until golden and crisp.
Step 4
Spoon the parsnip puree
into a serving bowl and top with the brussels sprout leaves. Sprinkle with flaky sea salt and crushed red pepper and serve.
Make Ahead
The parsnip puree can be refrigerated overnight. Reheat over low heat and add additional heavy cream to thin out, if necessary.
How to Make It
Step 1
In a medium saucepan, combine the parsnips and milk. Bring to a boil over moderately high heat, then simmer over moderately low heat until the parsnips are tender, about
30 minutes. Drain the parsnips.
Step 2
Set a food mill over the saucepan and pass the parsnips through it. Alternatively, mash the parsnips with a masher. Add the butter and cream and cook over low heat, stirring, until the butter
is melted and fully combined. Season the mash with salt
and black pepper.
Step 3
Meanwhile, preheat the oven to 375°. On a rimmed baking sheet, toss the brussels sprout leaves with the olive oil.
Roast for about 15 minutes, stirring a few times, until golden and crisp.
Step 4
Spoon the parsnip puree
into a serving bowl and top with the brussels sprout leaves. Sprinkle with flaky sea salt and crushed red pepper and serve.
Make Ahead
The parsnip puree can be refrigerated overnight. Reheat over low heat and add additional heavy cream to thin out, if necessary.