Recipe Parsnip Puree, building up the recipe to follow...

Parsnips are one of those root veggies that many over look and really give little thought about buying let alone cooking them. Full of vitamins and micro nutrients with a flavor that does so well with grilled Flank Steak which will be soon. Some do not like purees, they say it is like baby food. There is a reason for most everything us chefs do or do not do in our kitchens and with our recipes and even why we will serve something like a small dab of a puree on a plate bringing a balance if you will. This is another simple one.

Ingredients:
1 lbs Parsnips
6-8 cloves of garlic
1 sprig fresh thyme
2 cups 1/2 and 1/2
8 tbsp or one stick of unsalted butter
pinch of white pepper
pinch of salt
drizzle of olive oil

Put parsnips in a pot, season with salt, white pepper, add garlic and thyme. Cover with the 1/2 and 1/2. Place pot over medium heat and bring to a simmer. Simmer for 12 to 15 minutes, until tender (the tip of a paring knife should go through parsnip pieces without resistance). Drain parsnips and reserve cooking liquid. Place parsnips in a food processor with butter. Process and add enough of reserved cooking liquid to achieve texture slightly more than to coat a spoon. Season to taste with salt and additional pepper and finish with a drizzle of oil.
I will be back with what to do with this puree that will turn even the most sceptic into a parsnip puree believer, in fact stay tuned for a few more recipes and applications utilizing purees.