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Author Notes: Like my cilantro cream sauce, this recipe is adapted from a parsnip puree I learned in a class with Carla Hall-Lyons. Parsley Root has a sweetish-taste that's similar to that of parsnips. (In fact, they look like little parsnips with parsley growing out of the top.) —Bogre
- 1 Russett potato, trimmed and peeled
- 1 bunch parsley root, trimmed and peeled--about 1/2-3/4 lb (finely chop the parsley leaves for garnish)
- 1 cup heavy cream
- 2 garlic cloves, peeled and crushed
- A few tarragon sprigs, plus finely chopped leaves for garnish
- A few thyme sprigs
- Salt and pepper, to taste
- Put the cut-up potato in a pan and cover with cold water. Add salt to taste. Bring to a boil. When the water is boiling, cut up the parsley root and add to the potato. Continue boiling until both are tender. Drain, then return to the pan and set over low heat to dry.
- Meanwhile, combine the cream, garlic, tarragon, and thyme. Set over a low flame and allow to reduce by about a third. Remove the aromatics and add the cream to the potatoes and parsley root. Give it a quick zip with an immersion blender or potato masher. (You can also reserve the garlic and puree it with the cream and vegetables if you like--it's a matter of taste.) Garnish with parsley and tarragon.