Page 8 - ClubLife Weekly 110921

CHEF'S CHEF'S
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Parsnip Puree

Yields 1 qt

Melt the butter and add the onions and parsnip.

Season with salt. Sweat over medium heat until
½ lg onion, slice tender and translucent, no color. Add the

cream and bring to a simmer. Cover with a
1.5 lb parsnips, peeled
parchment lid and cook on low heat until
and thinly sliced
tender. Puree smooth and pass through a fine
12 oz heavy cream mesh strainer. Season with salt, cool and

4 oz butter reserve.

Salt to taste This recipe can be substituted with almost any

root vegetable. Think of carrots, celery root,

flavor and thicken stews and soups or as base
rutabagas and turnips. Use these purees to

for any number of entrees. Parsnip puree is a
great addition to mashed potatoes.