Parsnip Puree with Vanilla
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 125 g parsnip (s)
- 0.5 ½ shallot (s)
- 150 ml cream
- 20 g butter
- 50 ml vegetable stock
- 0.25 ¼ vanilla pod (s)
- salt and pepper
- nutmeg
- sugar
- Sunflower oil
Print Recipe
Pin Recipe Instructions
- Peel the parsnips and shallots and cut into small pieces.
- Heat the oil in a saucepan, add the vegetables and sweat until translucent. Cut open the vanilla pod, remove the pulp with a knife and add to the vegetables. Put the stock and the cream in the saucepan. Cook the parsnips until you can easily mash them with a fork.
- Sieve the parsnip, the liquid and finely puree with a blender or hand blender. Add butter, salt, nutmeg and pepper and puree finely. To taste.
- Put in a piping bag, tie with a twine and keep warm in a water bath.
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