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Creamy Parsnip Puree with Shallots
Nb persons: 4
Yield:
Preparation time: 10 minutes
Total time: 30 minutes
Source:
| This puree can be served as a side dish with roast pork or roast chicken. It can also be used as a pasta sauce by thinning it with 1 - 1 1/4 cups milk. Toss the sauce with corkscrew pasta and steamed or lightly sautéed vegetables, such as carrots, yellow or red peppers, beets, broccoli, peas, or pearl onions. | |
| 1 tablespoon | unsalted butter |
| 3 medium | shallots , chopped |
| 1 pound | parsnips , peeled, cut into 2 1/2-inch lengths, and halved (or quartered and cored, if necessary) |
| 3/4 cup | low-sodium chicken broth, or vegetable broth |
| 1/4 cup | whole milk, or more to taste |
Table salt and ground black pepper
1. Heat butter in medium skillet. Add shallots; sauté until softened, about 2 minutes. Add parsnips, toss to coat with butter. Add broth; bring to boil. Simmer, partially coverd, until parsnips are tender, 10 to 15 minutes.
2. Transfer mixture to food processor fitted with steel blade or to a food mill and puree. Return puree to skillet and reheat, stirring in milk, until warmed through. Season to taste with salt and pepper.
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