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<RecipeList>
<Recipe recipeId="850" locale="en">
<RecipeHeader>
<RecipeTitle>Creamy Parsnip Puree with Shallots</RecipeTitle>
<Category>Vegetarian|Side dish</Category>
<NbPersons>4</NbPersons>
<PortionYield></PortionYield>
<PrepTime>10 minutes</PrepTime>
<TotalTime>30 minutes</TotalTime>
<Source></Source>
</RecipeHeader>
<IngredientList>
<IngredientText>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.</IngredientText>
<Ingredient id="271" quantity="1.0" unit="tbsp" comment="" defaultState="true" weightGram="14.1875" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 tablespoon</IngredientQuantity>
<IngredientItem>unsalted butter</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1127" quantity="3.0" unit="medium" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>3 medium</IngredientQuantity>
<IngredientItem>shallots , chopped</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1555" quantity="1.0" unit="lb" comment="" defaultState="true" weightGram="448.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 pound</IngredientQuantity>
<IngredientItem>parsnips , peeled</IngredientItem>
<IngredientComment>cut into 2 1/2-inch lengths, and halved (or quartered and cored, if necessary)</IngredientComment>
</Ingredient>
<Ingredient id="1922" quantity="0.75" unit="cup" comment="" defaultState="true" weightGram="240.0" included="true" cooked="false" isAutoId="false" isAutoWeight="false" isAutoUnit="false">
<IngredientQuantity>3/4 cup</IngredientQuantity>
<IngredientItem>low-sodium chicken broth</IngredientItem>
<IngredientComment>or vegetable broth</IngredientComment>
</Ingredient>
<Ingredient id="260" quantity="0.25" unit="cup" comment="" defaultState="true" weightGram="244.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1/4 cup</IngredientQuantity>
<IngredientItem>whole milk</IngredientItem>
<IngredientComment>or more to taste</IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>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.
</RecipeText>
</Recipe>
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</ShopNCook>

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