Parsnip Puree with Sauteed Shrimp and Tarragon – a delicious recipe with parsnips, milk, water, Salt, Freshly ground pepper, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
In a medium saucepan, cover the parsnips with the milk and water, add a pinch of salt and bring to a boil.
2
Simmer over moderately low heat until the parsnips are tender, about 10 minutes; drain, reserving 1/4 cup of the cooking liquid.
3
Transfer the parsnips and the reserved liquid to a food processor and puree.
4
Return the puree to the saucepan, season with salt and pepper and keep warm.
5
In a large skillet, melt the butter.
6
Add the shrimp, season with salt and pepper and cook over moderate heat, stirring, until the shrimp are pink and just white throughout, about 3 minutes.
7
Stir in the tarragon.
8
Spoon the parsnip puree onto plates, top with the shrimp and drizzle with the butter.
9
Serve with lemon wedges.
447
kcal
Calories
12
g
Fat
6
g
Carbs
76
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 pound parsnips, peeled and thinly sliced, 2 cups milk, 1 cup water, Salt, and more.
Yes, Parsnip Puree with Sauteed Shrimp and Tarragon falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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