ROAST FILLET OF SEA BASS WITH PARSNIP PURéE & CARAMELISED GARLIC
Give your romantic meal the MasterChef touch, with this impressive dish for two from Michel Roux Jr
Provided by Michel Roux Jr
Categories Dinner, Main course
Time 1h35m
Number Of Ingredients 15
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.
PARSNIP AND CARROT PUREE
Tender parsnips and carrots are pureed with butter and chives for a splendid accompaniment to roasted meats.
Provided by Always Cooking Up Something
Categories Side Dish Vegetables Carrots
Time 35m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 164.3 calories, Carbohydrate 2.7 g, Cholesterol 45.8 mg, Fat 17.4 g, Fiber 1 g, Protein 0.5 g, SaturatedFat 11 g, Sodium 220.5 mg, Sugar 1.1 g
PARSNIP PUREE
Sweet, creamy with a bit of nuttiness. Parsnip Puree is and easy side dish that goes perfect with roast turkey, pork and beef.
Provided by Alisa Infanti | The Delicious Spoon
Categories Dinner
Time 35m
Number Of Ingredients 5
Steps:
- Peel parsnips, trim and cube parsnips.
- Place in a boiling pot of salted water (about 2 tsp of salt for a large pot of water). Boil until softened. Remove from heat and carefully drain water when soft.
- Add parsnips to a blender and add milk, butter, salt and pepper.
- Blend until smooth. Serve immediately.
Nutrition Facts : ServingSize 0.5 cup, Calories 166 kcal, Carbohydrate 29 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, TransFat 0.2 g, Cholesterol 13 mg, Sodium 252 mg, Fiber 7.4 g, Sugar 8.8 g, UnsaturatedFat 1.7 g
PARSNIP PUREE RECIPE
Smooth, velvety parsnip puree.
Provided by Mark LaBrooy and Darren Robertson
Categories Side Dish
Time 30m
Yield SERVES 4
Number Of Ingredients 4
Steps:
- In a medium-sized saucepan, add the parsnips, garlic, milk and butter. Bring to a simmer and cook for 25 minutes. Season well, puree in a food processor and serve on the table in a warmed bowl. Serve with the Blue Ducks' braised beef cheeks.
HORSEY PARSNIP PUREE
The puree was smooth and tasted very rich, even though it wasn't. The horseradish gives a little kick that comes in right behind the sweetness of the parsnips.
Provided by Scott Koeneman
Categories Side Dish Vegetables
Time 50m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 117.9 calories, Carbohydrate 26.8 g, Cholesterol 0.4 mg, Fat 0.3 g, Fiber 5.2 g, Protein 3.1 g, SaturatedFat 0.1 g, Sodium 39.2 mg, Sugar 5.5 g
PUREED PARSNIPS
Heart-healthy olive oil stands in for butter and heavy cream. Plus, parsnips, a less-starchy root vegetable, pack in fewer carbs than spuds.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Serves 4
Number Of Ingredients 4
Steps:
- Steam parsnips and garlic until tender, about 10 minutes. Puree in a food processor with olive oil until smooth. Season with salt and pepper.
Nutrition Facts : Calories 227 g, Fat 8 g, Fiber 8 g, Protein 3 g, Sodium 100 g
POTATO PARSNIP PURéE
Categories Milk/Cream Potato Side Thanksgiving Vegetarian Quick & Easy Parsnip Fall Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Cover parsnips and potatoes with cold water by 1 inch in a 6- to 8-quart pot, then add 1tablespoon salt and bring to a boil, partially covered. Reduce heat and simmer vegetables, partially covered, until very tender but not falling apart, 30 to 40 minutes.
- Meanwhile, bring cream, butter, pepper, and remaining 1/2 teaspoon salt to a simmer in 4-quart heavy pot over moderate heat.
- Drain vegetables in a colander. Force warm vegetables through ricer into cream mixture, then stir to combine well.
CARROT AND PARSNIP PUREE
Parsnips and carrots make a good companion to a main dish of pork chops.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 9
Steps:
- Blend butter and olive oil in a medium saucepan over medium heat. Add the remaining ingredients, except the chives, and 1/2 cup water; cook, covered, until vegetables are tender, about 25 to 30 minutes.
- Transfer vegetables to a food processor or blender, and puree. Spoon into a serving dish, garnish with chives, and serve immediately with Braised Pork Chops with Cabbage.
CAULIFLOWER & PARSNIP PUREE
This is a very tasty replacement for mashed potatoes. My boyfriend was absolutely shocked when I told him what the ingredients were and then he asked for seconds. He even commented that he guessed that giving up mashed potatoes would be ok with him if he could have this instead. Oh, did I mention that he's a meat & potato man from Texas? High praise, indeed.
Provided by Chef Emstar
Categories Cauliflower
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
ROASTED VENISON LOIN, GRAINS, PARSNIP PUREE, SAUCE POIVRADE
Steps:
- Debone the venison saddle by following the bones carefully. Trim the membrane and nerve from venison loin, and reserve the loin for roasting. Reserve the bones (chop them up) and trimmings for the sauce poivrade. Reserve the tenderloins for another use.
- To make the sauce poivrade:
- In a large bowl, combine the reserved chopped bones and trimmings, wine, vinegar, onion, carrot, celery, garlic, thyme, bay leaf, peppercorns, and juniper berries. Let the bones marinate for at least 24 hours.
- Strain the marinade through a colander into a mixing bowl, reserving both the marinade and bones and vegetables. Let the marinade stand for about 5 minutes. Separate the bones from the vegetables.
- Heat the olive oil in a saucepan over high heat. Add the bones from the marinade and cook until they've caramelized, about 10 minutes. Add the vegetables from the marinade. Cook to develop a nice brown color, another 10 minutes. Add sugar to the pan and let caramelize. Pour in the wine marinade and stir and scrape the pan drippings to deglaze. Boil and let reduce by two-thirds. Add enough veal stock to cover. Simmer for 25 to 30 minutes, skimming the surface often. Strain through a fine chinois into a saucepan. Simmer and skim. Let the sauce reduce until a coating consistency is achieved. If desired, add the cream to finish the sauce.
- To make the roasted venison:
- Preheat the oven to 450 degrees F.
- In a large pan or roasting pan, heat the olive oil on medium heat. When hot, sear each side of the venison loin until a light color is achieved. Roast the venison for about 8 to 10 minutes. Let rest for about 5 minutes and slice into medallions.
- To make the parsnip puree:
- Boil the parsnip in boiling water until it's tender. Strain. Add the butter, cream, salt, and pepper. Puree in a food possessor.
- To serve:
- In a medium saute pan over medium-high heat, heat the olive oil and add the shallots. Stir and cook for 1 minute. Add the mustard greens, if using, along with 2 cups each of the cooked farro and quinoa. Stir to combine and heat through. Add the pumpkin soup to bind the mixture. Season with salt and pepper, to taste. Place the mixture in the individual molds and pack to tighten. Place the molds on each plate and push through to position in desired location.
- Place 2 medallions of venison on each plate, along with the parsnip puree and grains. Add the released juices from the meat to the sauce poivrade and bring to a boil. Sauce the venison and serve.
- Bring the water and salt to a boil in a large heavy-bottomed pot. Add the quinoa. Reduce the heat and simmer until the quinoa opens up revealing a little spiral and is soft and pleasant to chew, about 20 minutes. If there is any remaining liquid, drain it. Drizzle the quinoa with a few splashes of olive oil and set aside.
- Melt the butter with the olive oil in a medium saucepan over medium heat. Add the shallots and saute for 1 minute. Add the farro and cook for 2 minutes to toast, and then add the wine. Simmer, stirring frequently, until almost all the liquid evaporates, about 5 minutes. Add the carrots and then the chicken broth, 1 cup at a time, stirring frequently and simmering until the liquid is absorbed and the farro is just tender, about 20 minutes. Season with salt and pepper, to taste. Set aside.
CARROT PARSNIP PUREE
The home economists in our Test Kitchen came up with this good-tasting, good-for-you side dish that's a nice change from mashed potatoes. The natural sweetness of the parsnips and carrots is complemented by hint of ground nutmeg. Don't want to drag out your food processor? Mash the cooked vegetables with a potato masher instead.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place 2 in. water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add parsnips; cover and simmer for 15-20 minutes or until vegetables are tender. Drain. , Place the vegetables in a food processor; add butter, nutmeg, salt and pepper. Cover and process until smooth. Transfer to a serving bowl.
Nutrition Facts : Calories 93 calories, Fat 4g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 171mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
PARSNIP PUREE
Provided by Tyler Florence
Categories side-dish
Time 25m
Yield 4-6 servings
Number Of Ingredients 10
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 PUREE
Steps:
- Gather the ingredients. Heat the oven to 400 F.
- Quarter the parsnips lengthwise and lay them on a sturdy baking pan. Drizzle the honey over the parsnips, followed by the oil and the salt. Using your hands, toss the parsnips to ensure they are coated with the ingredients. Arrange the parsnips so there is space between each.
- Place the baking sheet in the center of the oven and roast for approximately 20 minutes until the parsnips are golden brown and soft in the center. Test their doneness by pricking with a small sharp knife; the parsnip should be soft all the way through.
- Leave the parsnips in the pan to cool for about 10 minutes. Chop them into large chunks and either push through a potato ricer or pulse in a food processor just until they become very fine chunks. Don't mash with a potato masher, whip, or over-blend them as they will quickly turn gluey and thick.
- The parsnip puree can now be served as they are, or, if you like, with a couple of tablespoons of heavy cream and/or melted butter drizzled on top for a richer taste.
Nutrition Facts : Calories 173 kcal, Carbohydrate 28 g, Cholesterol 0 mg, Fiber 4 g, Protein 2 g, SaturatedFat 1 g, Sodium 326 mg, Sugar 14 g, Fat 7 g, ServingSize 2 cups, UnsaturatedFat 0 g
ROASTED PARSNIP PUREE
Steps:
- Preheat the oven to 500°F.
- In a large bowl, toss the parsnips in the olive oil, salt, and pepper. Pour the parsnips onto a baking sheet and roast for 20 minutes, or until tender when pierced with a fork.
- Using a food processor, pulse the milk and garlic together until the garlic is pureed. Add the roasted parsnips and cheese and pulse until smooth, just until the mixture comes together. Serve warm.
- Roasted Butternut Squash
- In a large bowl, toss squash with olive oil, salt, and pepper. Put the squash on a baking sheet next to the parsnips, keeping the two vegetables separate, and roast until tender and golden brown, 15 to 20 minutes.
- Prepare the parsnip puree and transfer it to a separate bowl. Fold in the squash and the rosemary. Do not overmix. Taste for seasoning and stir in salt and pepper as needed.
- Fuji Apple
- Roast the parsnips for the parsnip puree and then lower the oven temperature to 425°F. In a medium bowl, toss apples with olive oil, salt, and pepper. Pour the apples onto a baking sheet and roast for 15 to 20 minutes, or until tender and easily pierced with a fork.
- Prepare the parsnip puree, and add the apples, bacon, blue cheese, and thyme. Do not overmix. Taste for seasoning and add salt and pepper as needed.
- Make Ahead
- The puree will keep, covered, for 5 days in the refrigerator. Reheat, covered, in a 350°F. oven for 20 to 30 minutes.
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- 1. Place the parsnips, cream, and water into the sauce pot. You may need to add additional water to cover the parsnips. Bring the liquid to a simmer and cook the parsnips until they have no resistance when tested with a paring knife.
- 2. Transfer the parsnips and thickened liquid to a blender. Begin blending on low speed and gradually increase the speed. With the blender running, add the butter and season conservatively with salt. Process until the purée is extremely smooth. Stop the blender and check the seasoning, adjusting with salt if necessary. Check the consistency and adjust with additional water if necessary to your preference.
- Learn more [cooking techniques with Chef Thomas Keller here](https://www.masterclass.com/classes/thomas-keller-teaches-cooking-techniques).
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- Bring parsnips, garlic, cream, milk, and butter to a boil in a medium saucepan. Reduce heat, cover, and simmer until parsnips are very soft, 10–15 minutes. Uncover and cook until liquid is reduced by half, about 5 minutes; season with salt. Purée in a blender until smooth.
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