parsnip puree with sautéed brussels sprout leaves


Categories: Veggies and Sides, Posted by Sandy Bergsten

Ingredients

2 pounds parsnips, peeled, quartered lengthwise, and cut into 1-inch pieces

4 cups chicken broth

1 tsp salt

1/2 stick unsalted butter, cut into pieces

3/4 cup whole milk

8 ounces Brussels sprouts

1 tablespoons olive oil

3 tablespoons water

 

Directions

Bring parsnips in a large covered in chicken broth to a boil, cover lower to a simmer and cook until tender, approximately 15-20 minutes. Drain. Reserve some of the broth for thinning later if needed.

Place drained parsnips in the bowl of a food processor. Purée hot parsnips with butter, milk and ¼ tsp ground pepper in a food processor until smooth. Season with salt, then transfer to a serving dish. Either keep warm, covered or bring to room temperature, then cover and refrigerate.

Meanwhile, remove and reserve all but smallest leaves from Brussels sprouts, trimming stem ends as necessary.

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook leaves, tossing occasionally, until browned in patches, 2 to 3 minutes. Add one tablespoon of water at a time if needed.

Season with salt and scatter leaves over parsnip purée.

Note: Leaves can be separated 1 day ahead and chilled in a sealable bag. Parsnip puree can be made earlier in the day and up to 1 day ahead. Reheat slowly in a microwave using 50% power, stirring frequently and thinning with tablespoons of reserved broth if needed.

 

Serves 6

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