Parsnip Puree
Chef: Wyatt Brege
Ingredients:
- 5 ea Parsnip
- Heavy Cream
- tt Salt
Directions:
Peel parsnips and dice to 1/2 inch sizes. In a small 2 quart stock pot, add parsnips and poor Heavy Whipping Cream into to the pot so the parsnips are fully submerged. Cook on low heat until parsnips can be crushed easily with a metal spoon. Blend the parsnips and cream into a puree with a blender and ladle, food processor, or an immersion blender. Season with salt.
Notes:
Poaching the parsnips in cream (or milk) ensures that the puree comes out bright white.
You may need to use some additional cream to assist in pureeing. This is easiest when the parsnips and cream are still hot. Do not use a Magic Bullet with hot parsnips as the pressure can be quite harmful.