Parsnip Puree

1. 1

   Place the potatoes and parsnips in two medium sauce pots.

2. 2

   Add 1 tablespoon salt to each pot, and then fill the pots with cold water.

3. 3

   Bring both pots to a boil over high heat, then turn down the heat and simmer until tender.

4. 4

   When the potatoes and parsnips are cooked through, strain them and set them aside to cool for a moment.

5. 5

   In a small saucepan, heat the cream and milk together, and then turn off the heat.

6. 6

   Pass the potatoes and parsnips through a food mill or potato ricer, and transfer to a heavy-bottomed pot.

7. 7

   Stir over medium heat with a wooden spoon to dry them out.

8. 8

   Then, slowly, add in the chunks of butter, stirring all the while with the wooden spoon.

9. 9

   Season with 2 teaspoons kosher salt.

10. 10

    When all the butter has been incorporated, slowly stir in the warm cream mixture until you have a smooth puree.

11. 11

    Taste for seasoning and pass through a fine-mesh tamis if you like.

12. 12

    At the restaurant, we pass this mixture twice through a fine-mesh tamis or strainer, using a rubber spatula to push it through.

13. 13

    This makes an extremely smooth puree.

14. 14

    You can skip this step if you want a more rustic-style parsnip puree.

* Per serving · 4 servings · Values may vary.

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