Creamy Parsnip Puree With Shallots (cook's Illustrated)
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
- Servings: 4
- 1 tablespoon unsalted butter
- 3 medium shallots, chopped
- 1 lb parsnip, peeled, cut into 2 1/2-inch lengths, and halved (or quartered and cored, if necessary)
- 3/4 cup low sodium chicken broth or 3/4 cup vegetable broth
- 1/4 cup whole milk (to taste)
- table salt & fresh ground pepper
Recipe
- 1 heat butter in medium skillet. add shallots; sauté until softened, about 2 minutes. add parsnips, toss to coat with butter. add broth; bring to boil. simmer, partially covered, until parsnips are tender, 10 to 15 minutes.
- 2 transfer mixture to food processor fitted with steel blade or to a food mill and puree. return puree to skillet and reheat, stirring in milk, until warmed through. season to taste with salt and pepper.
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