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
or about 6 parsnips, washed and cut into 1-2 inch pieces
dark sesame oil
extra virgin olive oil
freshly ground pepper
parsnip cooking water
In This Recipe
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.
I'm an ex-finance, nonprofit fundraiser by day and a (mostly) Italian cook and blogger by night. I love having friends over for dinner and my favorite evenings are when we spend them at home together cooking dinner and chatting. I'm an avid cooking show fan, and my favorite eating cities are New York, San Francisco, Paris, and Rome.