Parsnip Purée with Sautéed Brussels Sprouts Leaves

Parsnip Purée with Sautéed Brussels Sprouts Leaves
Photo by John Kernick

Ingredients

  • 3 tablespoons water
  • 1 ½ tablespoons olive oil
  • ¾ stick unsalted butter
  • 3 pounds parsnips
  • 10 ounces Brussels sprouts
  • 1 ½ cups whole milk

Cook parsnips in a 5-to 6-quart pot of boiling water with 1 tablespoon salt, covered, until very tender, 15 to 20 minutes, then drain. Purée hot parsnips with butter, milk, and 1/2 teaspoon each of salt and pepper in a food processor until smooth. Season with salt, then transfer to a serving dish...

View full recipe at Epicurious

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