Luscious Parsnip Purée with Truffle Oil ! 

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…

View original post 46 more words

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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