Creamy Parsnip Purée with Shallots
This purée can be served as a side dish with roast pork or roast chicken. It can also be used as a pasta sauce by thinning it with 1 to 1 1/4 cups milk. Toss the sauce with corkscrew pasta and steamed or lightly sautéed vegetables, such as carrots, yellow or red peppers, beets, broccoli, peas, or pearl onions.
| serves: 4|
1. Heat butter in medium skillet. Add shallots; sauté until softened, about 2 minutes. Add parsnips, toss to coat with butter. Add broth; bring to boil. Simmer, partially covered, until parsnips are tender, 10 to 15 minutes.
2. Transfer mixture to food processor fitted with steel blade or to a food mill and purée. Return purée to skillet and reheat, stirring in milk, until warmed through. Season to taste with salt and pepper.
Cooks Illustrated, Published September 1, 1994