Creamy Parsnip Puree With Shallots (Cook's Illustrated)
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 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
directions
- 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.
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