Parsnip Puree Food

PARSNIP PUREE

Steps:

• Put parsnips in pot, season with salt and cover with water. Place over medium heat and bring to a simmer. Cook until tender - the tip of a paring knife should easily go through without resistance, approximately 15 minutes.
• In a medium saucepan place the cream, thyme sprigs and garlic cloves over low heat and bring to a simmer.
• Drain parsnips and reserve cooking liquid. Place parsnips in a food processor with butter, or extra-virgin olive oil and a couple of tablespoons of reserved cooking liquid. Begin to process and add strained heavy cream mixture. Season with salt and pepper, to taste, and puree until very smooth.

PARSNIP PUREE

Steps:

• Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic, bay and thyme then place over medium heat and bring to a simmer. Cook until tender, the tip of a paring knife should easily go through without resistance - about 12 to 15 minutes.
• Place parsnips in a food processor with butter and pour in enough of the milk mixture to puree the parsnips and achieve the texture of whipped cream. Season with salt and pepper then finish with a sprinkle of parsley.

PARSNIP PURéE

Steps:

• In heavy large pot combine parsnips with enough cold water to cover. Place over moderately high heat, cover, and bring to a boil. Continue boiling until tender, about 30 to 45 minutes. Drain. Working in 2 batches, pureé hot parsnips, butter, and chicken stock until smooth. Transfer to large serving dish, stir in salt and pepper, and serve immediately.

CAULIFLOWER & PARSNIP PUREE

Steps:

• Peel the parsnips and chop into even sized chunks. Put in a large pot and bring to a boil.
• Boil for 10mins and add the cauliflower.
• Cook for 10 more minutes.
• In the meantime, sauté the onion and garlic in a small pat of butter until they are translucent.
• Drain the cauliflower and parsnips and put into a blender.
• Add the onion and garlic, remaining butter, horseradish and milk to the blender.
• Puree until smooth. If it's too thick add a bit more milk.
• Season with salt and pepper.
• If it needs more zip add a bit more horseradish.

PAN-FRIED SCALLOPS WITH PARSNIP PURéE & PANCETTA CRUMBS

Steps:

• To make the pancetta crumbs (which you can do up to a day ahead), set a large frying pan over a medium heat. Add the pancetta and sizzle for 5 mins, turning, until coloured. Sprinkle the breadcrumbs into the pan and continue frying and stirring until browned and crisp. Blitz the mixture in a food processor to fine crumbs. Mix in the thyme and store in an airtight container if making ahead.
• To make the parsnip purée, tip the parsnips into a small saucepan with the milk and some seasoning. Bring to the boil, reduce heat and simmer for 10-15 mins until the parsnips are tender. Purée the mixture in the food processor, then add the butter. Rub through a fine sieve into a clean saucepan, ready to reheat.
• Heat the oil in a large frying pan over a high heat. Season the scallops and lay them in a circle around the edge of the pan (see step 1). When the last scallop has been added, leave for 1 min until browned. Then, starting with the first scallop, gently turn (step 2). When all the scallops are cooked, transfer to a warm plate and quickly add the lemon juice to your hot pan, scraping the bottom to form a sauce and adding a splash of water if needed.
• Reheat the parsnip purée, then swipe onto 3 plates (step 3). Top with the scallops, pancetta crumbs and juices from the pan. Serve straight away.

PARSNIP AND CARROT PUREE

Steps:

• Place the parsnips and carrots into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain; return vegetables to pot. Turn heat to low, stir in the chives and 3 tablespoons of butter.
• Begin to puree mixture using an immersion blender. Add 3 tablespoons of butter and continue to puree until mixture is smooth. Season with salt and pepper to taste.

PARSNIP OR ROOT VEGETABLE PURéE

Steps:

• Any number of root vegetables can be used to make this purée. Parsnips alone make a sweet purée with a lovely creamy yellow color. Turnips cook quickly and make a loose nutty purée. Carrots, celery root, rutabagas, and kohlrabi can all be turned into a purée as well. Peel and cut the vegetables into large pieces. Cook in salted boiling water until tender. Purée in a food mill and enrich with butter, cream, or olive oil. Celery root and turnips, cut into smaller pieces, can be cooked in butter or olive oil, covered, over low heat without any water. Stir often and lower the heat if the pan starts to scorch.
• A purée may be made from a combination of root vegetables; celery root, carrots, and rutabagas make a delicious combination, and turnips and kohlrabi are also nice together. Puréed potatoes are especially tasty mixed with celery root or parsnip purée. When making combination purées it is best to cook the vegetables separately since they all require different cooking times. They can then be puréed together.

HORSEY PARSNIP PUREE

Steps:

• Place the parsnips and potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
• Place the vegetables into a food processor, and process until smooth. Add the milk and horseradish; season to taste with salt and pepper. Process until mixed.

PARSNIP-AND-POTATO PUREE

Steps:

• In a large pot of boiling, salted water, cook the parsnips and potatoes until tender, 25 to 30 minutes. Drain, reserving 1/2 cup cooking water. Return the vegetables to the pot. Add the milk, sour cream and 4 tablespoons butter.
• Using a food processor and working in batches, puree the parsnip mixture, adding the reserved cooking water to thin the consistency as desired; season with salt. Serve with the remaining tablespoon butter melted on top.