Parsnip and Turnip Puree

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 onion, finely chopped
  • 1 pound white turnips, peeled and cut into 1-inch cubes
  • 2 pounds parsnips, peeled and cut into 1-inch cubes
  • 2 garlic cloves, minced
  • 2 cups vegetable or chicken stock
  • Salt
  • White pepper
  • 2 tablespoons whipping cream, optional
  • 2 tablespoons finely chopped parsley, for garnish

Instructions

  1. In a large sauté pan or shallow casserole heat the oil and the butter on medium high heat, Sauté the onion for 3 to 5 minutes or until softened. Add the turnips and parsnips and sauté the vegetables, stirring to coat them, about 3 minutes. Add the garlic and cook another minute. Add the stock and place over medium-high heat. Bring to a simmer, cover and simmer until the vegetables are tender, about 15 to17 minutes.
  2. In a food processor fitted with the metal blade, process the vegetables and stock until smooth. Add salt and pepper and cream if desired and process to mix well. Taste and adjust the seasonings.
  3. To serve transfer puree to a serving bowl and garnish with parsley. Or Serve in a shallow casserole dotted with breadcrumbs and butter and baked until brown and crispy.

Advance Preparation

May be prepared up to 1 day ahead, covered and refrigerated. Gently reheat in a saucepan just before serving.

Serves 6 to 8 people.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s