Creamy Parsnip Puree With Shallots (Cook's Illustrated) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is an easy recipe from Cook's Illustrated Magazine . I love America's Test Kitchen recipes as they always work! Ingredients:
1 tablespoon unsalted butter |
3 medium shallots, chopped |
1 lb parsnip, peeled, cut into 2 1/2-inch lengths, and halved (or quartered and cored, if necessary) |
3/4 cup low sodium chicken broth or 3/4 cup vegetable broth |
1/4 cup whole milk (to taste) |
table salt & fresh ground pepper |
Directions:
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 covered, 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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