Parsnip And Orange Puree
serves 2-4
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1 pound parsnips, peeled and cut into 2-inch pieces
2 teaspoons kosher salt
4 tablespoons unsalted butter
2 tablespoons heavy cream
1/2 cup orange juice
1 teaspoon orange zest + more for garnish
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
prep: 10 minutes
total: 30 minutes
small saucepan
1. Prep the parsnips. Put them in the saucepan with the salt and enough water to barely cover them. Cover the pan and bring the parsnips to a simmer. Gently simmer them until they're very tender, 20-30 minutes.
2. Drain the parsnips. In a food processor or blender, combine them with the remaining ingredients. Puree until smooth. Season to taste with more salt and pepper. Top with a sprinkle of nutmeg, cinnamon and orange zest.
2. Drain the parsnips. In a food processor or blender, combine them with the remaining ingredients. Puree until smooth. Season to taste with more salt and pepper. Top with a sprinkle of nutmeg, cinnamon and orange zest.
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