Luscious Parsnip Purée with Truffle Oil ! 


Parsnips are my all time favorite root vegetable to purée or mash ! They are so naturally sweet and not too starchy, which makes for an ultra-silky side dish! 

Ingredients:

1 pound parsnips, peeled, thinly sliced- tough cores should be removed on larger parsnips but not necessary

 2 garlic cloves, thinly sliced

½ cup heavy cream, or substitute 

½ cup whole milk, or substitute 

4 tablespoons unsalted butter, or substitute 

Kosher salt

1/2 teaspoon white pepper

Good quality truffle oil

1/4 cup sprigs of fresh chervil for garnish or chopped flat leaf parsley 

Method

Bring parsnips, garlic, cream, milk, and butter to a boil in a medium saucepan. 

Reduce heat, cover, and simmer until parsnips are very soft, 10–15 minutes. Uncover and cook until liquid is reduced by half, about 5 minutes; season with salt and white pepper. Purée in a blender or food processor until smooth.

Serve drizzled with truffle oil and chopped parsley.

Note: Parsnip purée can be made 1 day in advance. Allow to cool then just cover and chill. Reheat over medium-low, stirring often adding a bit more cream & a dollop of butter to reconstitute. 

Makes approximately 8-10 servings 

Published by Chef Gigi Gaggero, Host of Silicon Valley's LIVE Food Talk Radio on KSCU 103.3 FM

Professional Chef, Two Time Award-Winning Book Author, Former Academic Director from Le Cordon Bleu, and Host of Silicon Valley's LIVE Food Talk Radio on KSCU 103.3 FM

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