Creamy Parsnip Puree with ShallotsServes 4. Published September 1, 1994.
This puree 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 – 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.
1 tablespoon unsalted butter
3 medium shallots , chopped
1 pound parsnips , peeled, cut into 2 1/2-inch lengths, and halved (or quartered and cored, if necessary)
3/4 cup low-sodium chicken broth , or vegetable broth
1/4 cup whole milk , or more to taste
1.1. 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 coverd, until parsnips are tender, 10 to 15 minutes.
2.2. Transfer mixture to food processor fitted with steel blade or to a food mill and puree. Return puree to skillet and reheat, stirring in milk, until warmed through. Season to taste with salt and pepper.