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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
pound or about 6 parsnips, washed and cut into 1-2 inch pieces
tablespoons dark sesame oil
tablespoon extra virgin olive oil
teaspoon freshly ground pepper
cup parsnip cooking water
- 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