Red Snapper Under Vegetable Puree Recipe

Name: Red Snapper Under Vegetable Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 cup low-fat yogurt; 1 celery root, about 1/2 pound, peeled and chopped; 2 parsnips, about 1/2 pound, peeled and chopped; 2 small boiling potatoes, about 1/4 pound, peeled and chopped; 1 tablespoon fresh thyme leaves, finely chopped; 1/2 teaspoon salt; 1 teaspoon freshly ground pepper; 1 cup low-fat milk; 2 tablespoons minced fresh chives; 1 tablespoon unsalted butter; 4 red snapper fillets, 6 to 8 ounces each; 2 tablespoons minced flat-leaf parsley

Servings: persons

1 cup low-fat yogurt
1 celery root, about 1/2 pound, peeled and chopped
2 parsnips, about 1/2 pound, peeled and chopped
2 small boiling potatoes, about 1/4 pound, peeled and chopped
1 tablespoon fresh thyme leaves, finely chopped
1/2 teaspoon salt
1 teaspoon freshly ground pepper
1 cup low-fat milk
2 tablespoons minced fresh chives
1 tablespoon unsalted butter
4 red snapper fillets, 6 to 8 ounces each
2 tablespoons minced flat-leaf parsley

1
Put the yogurt in a strainer lined with cheesecloth and set aside for 3 hours to drain.
2
Preheat the oven to 425 degrees.
3
Put the celery root, parsnips, potatoes, thyme, salt, pepper and milk in a saucepan.
4
Bring to a boil over medium-high heat, lower the heat and simmer until the vegetables are tender, about 20 minutes.
5
Pour into a strainer set over a bowl and discard the milk.
6
Push the vegetables through a ricer or food mill and set aside.
7
(The vegetable puree can be prepared ahead of time and refrigerated for up to 3 days.)
8
When the puree is cool, fold in the yogurt and chives.
9
Coat the bottom of a baking dish, large enough the hold the fillets in one layer, with the butter.
10
Lay the fillets in the dish, cover each with a quarter of the puree and bake until cooked through, about 8 to 10 minutes, depending on the thickness of the fish.
11
Sprinkle with the parsley and serve with sweet carrots (see recipe).

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup low-fat yogurt, 1 celery root, about 1/2 pound, peeled and chopped, 2 parsnips, about 1/2 pound, peeled and chopped, 2 small boiling potatoes, about 1/4 pound, peeled and chopped, and more.

Yes, Red Snapper Under Vegetable Puree falls under the General 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.

Red Snapper Under Vegetable Puree

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