Pear Parsnip Purée Food

PARSNIP AND PEAR PUREE

Steps:

• Place parsnips in large saucepan and add enough water to cover by 1 inch. Bring to a boil, and reduce to a simmer until fork tender, about 20 minutes.
• Remove pan from heat; add pears, cover, and let stand until pears are tender, about 5 minutes. Drain, reserving 2 cups of liquid.
• Using an immersion blender or blender in small batches, puree parsnips and pears, adding reserved liquid to achieve desired consistency.
• Transfer puree to a large bowl; stir in butter and chives. Season with salt.

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, PEAR, AND POTATO PUREE

Steps:

• In a medium saucepan, combine parsnips and potato. Add enough water to cover and cook for 20 minutes. Drain in a colander.
• In two batches, puree half the parsnip-potato mixture, half the pear, 1/2 teaspoon salt, 1 tablespoon butter, and half the heavy cream in a food processor, pulsing until smooth. Repeat process and combine both batches in saucepan. Stir in remaining 1/2 teaspoon salt and Cognac. Serve warm.

CELERY ROOT AND PARSNIP PUREE

Steps:

• Peel and chop 1 pound celery root and 1 pound parsnips; cook in salted boiling water until tender, about 20 minutes. Drain, then puree in a blender with 1 cup milk, 2/3 cup sour cream and 2 tablespoons butter. Season with salt and pepper.

PEARSNIP SAUCE

Steps:

• Place the parsnips, pears, maple syrup, orange zest, orange juice, cardamom, salt, and clove into a microwave safe, sealable 3 to 4 quart container. Cover with a lid, leaving one corner open to allow steam to escape. Microwave on high for 10 to 15 minutes or until the parsnips and pears are fork tender.
• Add the lemon juice and puree to your desired consistency using an immersion blender. Serve warm or chilled. Store in an airtight container for up to 3 days, refrigerated.

ROASTED PARSNIP AND PEAR SOUP

Steps:

• Preheat oven to 425°. Place parsnips in a greased 15x10x1-in. baking pan; toss with oil, nutmeg, salt and pepper. Roast 25 minutes. Stir in pears; roast 15-20 minutes longer or until tender, stirring occasionally., In a Dutch oven, heat butter over medium-high heat. Add leeks, celery and shallots; cook and stir 4-6 minutes or until tender. Stir in parsnip mixture, broth, maple syrup, bay leaf and thyme. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes. Remove from heat; cool slightly., Remove bay leaf from soup. Process soup in batches in a blender until smooth; return to pan. Stir in cream; heat through. , For topping, in a large skillet, heat butter over medium-high heat. Add remaining ingredients; cook and stir 2-4 minutes or until pears are crisp-tender. Top servings with sliced pears.

ROAST FILLET OF SEA BASS WITH PARSNIP PURéE & CARAMELISED GARLIC

Steps:

• For the crisps, peel parsnips and slice lengthways, using a mandolin to slice as thinly as possible. Deep-fry in hot oil until crisp. Drain on kitchen towels to absorb any excess fat and set aside in a dry place. Can be made up to 1 day ahead and kept in an airtight container.
• For the caramelised garlic, peel the shallots and garlic. Blanch the shallots in boiling salted water for 10 mins or until tender. Cut them in half if large and drain well. Put the garlic in a small saucepan of boiling salted water, bring to the boil for 2 mins, then drain and change the water. Repeat 4 times and drain well. Heat a little olive oil in a frying pan over a medium heat, add the shallots and garlic and cook until caramelised, shaking the pan so they don't stick. Can be made in the morning and reheated.
• For the purée, peel the parsnips and cut them into big chunks. Cook in boiling salted water until tender. Bring the milk to the boil and set aside. Drain the parsnips well, then put in a blender with the butter and some of the boiled milk and blend until totally smooth: the purée should be the consistency of double cream, so add more milk if necessary. Season and keep warm or make ahead and reheat.
• Scale and fillet the fish. Remove any pin bones (or ask your fishmonger to do this, but keep the bones for the sauce). Rinse under cold water and pat dry with kitchen paper. Score the skin of the fish several times with a sharp knife to help prevent it from curling during cooking. Leave the bones (but not the heads) to soak in cold water.
• To make the sauce, heat a little olive oil in a pan and cook the shallots for about 5 mins until golden and soft. Add the mushrooms and continue to cook for 10 mins, stirring occasionally. Drain the fish bones, add to the pan and cook for 5-6 mins. Add the vinegar and let it come to the boil for 3 mins, then add the stock, season lightly and simmer for 30 mins, skimming at regular intervals. Pass through a fine sieve into a clean pan, bring back to the boil and whisk in the butter to thicken and gloss the sauce.
• Heat a non-stick frying pan until smoking hot, add a few drops of oil, then add the fish, skin side down. Season with salt and pepper and press the fish down with a palette knife if it begins to curl up. Once the skin is well browned, turn the fillets over and cook the other side; the whole process should take no more than 5-6 mins, depending on the thickness of the fish. To serve, spoon the purée on to warmed plates, make a hollow in the centre, and fill with the caramelised garlic and shallots. Pour the sauce around the purée, place the fish on top and add a few parsnip crisps for garnish.

PEAR PARSNIP PURéE

Steps:

• Preheat the oven to 350 degrees F.
• Place the parsnips in a medium pot, add the milk, salt, and pepper, bring to a boil, then simmer for 20 minutes, or until the parsnips are tender.
• Remove the parsnips from the milk and set aside.
• Transfer the pears to a small roasting pan. Add half the diced butter, sprinkle with salt and pepper, and drizzle the honey on top.
• Add the water to the pears, and bake for 20 to 25 minutes, or until the pears are fully cooked and very tender and most of the liquid has evaporated.
• Add the pears and any remaining liquid to the parsnips, and purée the mixture with a hand blender, a food processor, or a ricer. If the mixture seems too thick, add a little of the hot milk mixture.
• Add the remaining butter, and adjust seasoning.