Brown Butter Parsnip Puree
Brown Butter Parsnip Puree
At the Brooklyn brasserie Francie, John Winterman and Christopher Cipollone offer this cozy side dish of pureed parsnips. To make it, naturally sweet parsnips are simmered in bay leaf–infused cream until very tender, then pureed in a blender until they take on a silky, mashed potato–like texture. A garnish of diced green apples adds tart, mouthwatering acidity and refreshing crunch, while a generous drizzle of brown butter lends a pleasant richness. At Francie, the parsnip puree is served alongside duck, but it would also be a terrific partner for roast turkey or chicken.
FMM: I have seen other recipes for Parsnip Puree where the parsnips are cooked in water and milk or cream are added to the parsnips when blending. See the second recipe. It seems like such a waste of milk and cream to throw so much out. Alternatively, the leftover milk and cream could be used for a soup. It would have good flavor from the parsnips cooking in it. I would also leave out the bay leaf or add a different herb. The apple garnish is optional.
Brown Butter Parsnip Puree
from https://www.foodandwine.com/
2 pounds parsnips, peeled and cut into 3/4-inch pieces
4 cups whole milk
4 cups heavy cream
1 bay leaf
1/2 cup unsalted butter (4 ounces)
1 teaspoon kosher salt, plus more to taste
1 medium-size Granny Smith apple (about 7 ounces), cut into 1/4-inch cubes, for garnish
Combine parsnips, milk, cream, and bay leaf in a large pot. Bring to a simmer over medium-high. Reduce heat to medium-low; simmer until parsnips are very tender, 15 to 18 minutes.
Meanwhile, melt butter in a small saucepan over medium-low. Cook, stirring occasionally, until butter starts to foam and turn brown, 6 to 7 minutes. Set aside, and cover to keep warm.
Drain parsnips, reserving cream mixture. Discard bay leaf. Transfer parsnips and 1 cup cream mixture to a blender; process until very smooth, about 1 minute, adding additional cream mixture as needed until parsnip mixture reaches desired consistency. Add salt and 1/4 cup brown butter; process until combined.
Transfer to a serving dish. Drizzle with additional brown butter, and sprinkle with apple.
8 servings
Parsnip Puree
from https://www.tasteofhome.com/
This recipe calls for both whole milk and heavy whipping cream to create the right consistency with the perfect amount of fat. They combine with the starchy parsnips to create a silky, pleasing mouthfeel.
Mix in cheese: To make the puree super creamy, you could swirl soft goat cheese into the puree of parsnip. For a more savory flavor, consider grated Parmesan, an Alpine cheese such as Gruyere, or a sharp aged cheddar.
Make it sweet: Parsnips are naturally sweet, and you can play up that quality with the addition of a little maple syrup or honey. You could also add warming spices such as cinnamon and nutmeg. Sprinkle toasted nuts on top for extra crunch.
Parsnips contain a lot of starch and can quickly go from smooth to sticky if they are processed for too long. (The same can be said for mashed potatoes.) To combat this, try using medium speed instead of high speed, and check the mixture often for doneness so that you don’t blend more than you need to. [You can always mash them with a potato masher, too.]
2 pounds parsnips, peeled and chopped
10 tablespoons butter, divided
1 teaspoon salt, divided
4 garlic cloves, minced
1/2 cup whole milk
1/4 cup heavy whipping cream
1/4 teaspoon pepper
1/4 teaspoon minced fresh thyme
1/4 teaspoon minced fresh rosemary
In a large stockpot, cover parsnips with water. Add 1/2 teaspoon salt; bring to a boil. Reduce heat; cook, uncovered, until very tender, 15-20 minutes. Drain and return to pan.
Meanwhile, in a small saucepan , melt 2 tablespoons butter over medium heat. Add garlic, cook until fragrant, 1-2 minutes. Add milk, cream, remaining 1/2 teaspoon salt, pepper, thyme and rosemary. Pour over cooked parsnips. Add remaining 8 tablespoons cubed butter; stir until butter is melted.
Place mixture in a food processor; puree until smooth, scraping the sides of the bowl as needed. Transfer to a serving dish.
Yield: 8 servings
