Creamy Parsnip Puree With Shallots Cooks Illustrated Recipes

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CREAMY PARSNIP PUREE WITH SHALLOTS (COOK'S ILLUSTRATED)



Creamy Parsnip Puree With Shallots (Cook's Illustrated) image

This is an easy recipe from "Cook's Illustrated Magazine". I love America's Test Kitchen recipes as they always work!

Provided by blucoat

Categories     Onions

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 132.6, Fat 4, SaturatedFat 2.2, Cholesterol 9.2, Sodium 32.7, Carbohydrate 23, Fiber 5.6, Sugar 6.3, Protein 3

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