Braised Parsnip Puree

If you are a parsnip fan, braised parsnip puree will be your favorite dish. It can be used as a sauce to top meat, or as a side for any dish. It has a great taste of both parsnips and seasonings so one does not overwhelm the other.

Ingredient:
             2 ounces Butter, clarified
             1 large Onion, 1/2 inch dice
             2 Garlic Cloves, peeled, chopped
             3 pounds Parsnips, peeled, cut into 1-inch pieces
             2 teaspoons Thyme Leaves, fresh, picked
             16 ounces Vegetable Stock
             Salt to taste
             Pepper to taste
             2 ounces Butter, whole, cut into cubes
             4 ounces Heavy Cream
             1/4 cup Parsley, chopped

1. Gather all the ingredients and equipment.

2. Heat the clarified butter over medium heat in a medium braising pot. Sweat the onions until softened.
Add the garlic and cook until fragrant.

3. Push the onion and garlic to the side of the pan, add the parsnips and increase the heat to medium high. Sauté the parsnips until slight caramelization occurs. Mix the onion and garlic back in. Add the thyme and enough stock to barely cover the vegetables. Season with salt and pepper. Cover the pan tightly and braise 10 to 15 minutes or until the parsnips are very tender.

4. Remove lid and reduce liquid until it is almost evaporated.

5. Purée the vegetables in a blender with remaining braising liquid. Whisk in the whole butter, cream and chopped parsley. Taste for seasoning.

6. Reheat in a clean pan, if necessary, for service.