Chef Gigi Gaggero

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…