Ingredients:
- 1 Pound Parsnips / Peeled and Sliced
- Kosher Salt
- Freshly Ground Black Pepper
- 1/2 Cup Whole Milk
- 1/2 Cup Heavy Cream
- 4 Cloves Garlic / Peeled and Gently Smashed
- 1 Sprig Thyme
- 1 Bay Leaf
- 1 Stick Unsalted Butter
- Extra Virgin Olive Oil
- Parsley / For Garnish
Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic, bay and thyme then place over medium heat and bring to a simmer. Cook until tender, the tip of a paring knife should easily go through without resistance – about 12 to 15 minutes.
Place parsnips in a Food Mill, with a medium disk, and process into a bowl. Repeat with the butter and quickly fold to combine. Pour in enough of the reserved milk mixture into the butter and parsnips mixture and fold again to achieve the texture of whipped cream. Season with salt and pepper, then finish with a sprinkle of parsley.
Print recipe: Parsnip Puree
