Parsnip and Apple Puree

1. 1

   Cut 1 1/2 apples into chunks and dice the remaining 1/2 apple into small cubes.

2. 2

   Set aside.

3. 3

   Add 2 tablespoons of the butter to a saucepan over medium-high heat and stir in the shallots.

4. 4

   Saute for a minute or so, then add the apple chunks and cook until slightly golden.

5. 5

   Stir in the parsnips, season with salt and pepper, to taste, and cook until caramelized.

6. 6

   Once brown on all sides, add the sage leaves and cover with water.

7. 7

   Simmer until soft or fork tender.

8. 8

   Discard the sage and puree mixture and cooking liquid in a food processor until smooth.

9. 9

   Taste for seasoning and adjust, if necessary.

10. 10

    In a small saute pan, melt and brown the remaining 2 tablespoons of butter.

11. 11

    Add the diced apple, season with a pinch of salt only and saute until the apples are coated and just tender.

12. 12

    Transfer the puree to a serving bowl and top with the browned butter coated diced apples.

* Per serving · 4 servings · Values may vary.

No additional tips available.