French Parsnip Puree
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Author Notes: This recipe came from a french family friend originally, and while sesame oil may not be so french, 6 tablespoons of butter and cream definitely is. It has a very luxurious texture and it seems very Thomas Keller-esque. Under some seared scallops or some beautiful steak slices, this makes a very elegant side. Because it is so rich, I generally make a slightly healthier version but for holidays you have to go all-out. - Meatballs&Milkshakes
Serves 4
- 1 pound or about 6 parsnips, washed and cut into 1-2 inch pieces
- 6 tablespoons butter
- 2 tablespoons dark sesame oil
- 1 tablespoon extra virgin olive oil
- 1.5 teaspoons salt
- 1/2 teaspoon freshly ground pepper
- 1/4 cup parsnip cooking water
- 1/2 cup cream
- Cook the parsnips in salted boiling water until a knife goes through easily but they are not falling apart yet. About 20 minutes. Drain them reserving about a cup of the cooking water.
- Put the parsnips into a blender with 1/4 cup of the cooking water and the butter and blend.
- Add the rest of the ingredients and blend to combine. You want to use as little liquid as possible while allowing your blender to actually blend the ingredients. You may want to reserve more of the cooking liquid and cream at first, and just add them if you need it to make the blender move. Also, depending on how salted your cooking liquid was, you may need to season with more or less salt.
- This recipe was entered in the contest for Your Best Root Vegetable Side
Tags: blender, food processor, french, holiday, puree
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over 1 year ago Lizthechef
Parsnips are tremendously underrated and this is a wonderful way to show them off.
over 1 year ago Meatballs&Milkshakes
I agree! I only recently realized that I actually like them....
over 1 year ago Bevi
Sounds yummy and silky!
over 1 year ago Meatballs&Milkshakes
Yummier and silkier the more butter and cream you add!
over 1 year ago gingerroot
This sounds delicious!
over 1 year ago Meatballs&Milkshakes
Thanks!
over 1 year ago Meatballs&Milkshakes
Thanks guys, glad you like it! I'm hoping to have my act together tonight to also put up a roasted carrot and butternut squash lasagna....
over 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
Beautiful CRS, love the simplicity and the addition of sesame oil gives this a really interesting layer of flavor.
over 1 year ago Midge
Ooh I love the sesame oil addition!
over 1 year ago Niknud
I never would have thought of using sesame oil with parsnips but it sounds fantastic. And I just so happen to have some left-over parsnips.....
over 1 year ago hardlikearmour
hardlikearmour is a trusted home cook.
Yum! Parsnips are one of my favorite vegetables. This looks gorgeous and sounds especially tasty.
over 1 year ago Panfusine
wow! This sounds awesome!, It wd pair so wonderfully with toasted Pita bread as a dip!
over 1 year ago Meatballs&Milkshakes
Totally! I'll have to try it!
over 1 year ago sexyLAMBCHOPx
LOVE parsnips and your alternative ingredients make this so complex...