Creamy Parsnip Puree With Shallots Cooks Illustrated Recipes

CREAMY PARSNIP PUREE WITH SHALLOTS (COOK'S ILLUSTRATED)

Creamy Parsnip Puree With Shallots (Cook's Illustrated) image

This is an easy recipe from "Cook's Illustrated Magazine". I love America's Test Kitchen recipes as they always work!

Provided by blucoat

Categories Onions

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 tablespoon unsalted butter
3 medium shallots, chopped
1 lb parsnip, peeled, cut into 2 1/2-inch lengths, and halved (or quartered and cored, if necessary)
3/4 cup low sodium chicken broth or 3/4 cup vegetable broth
1/4 cup whole milk (to taste)
table salt & fresh ground pepper

Steps:

Heat butter in medium skillet. Add shallots; sauté until softened, about 2 minutes. Add parsnips, toss to coat with butter. Add broth; bring to boil. Simmer, partially covered, until parsnips are tender, 10 to 15 minutes.
Transfer mixture to food processor fitted with steel blade or to a food mill and puree. Return puree to skillet and reheat, stirring in milk, until warmed through. Season to taste with salt and pepper.

Nutrition Facts : Calories 132.6, Fat 4, SaturatedFat 2.2, Cholesterol 9.2, Sodium 32.7, Carbohydrate 23, Fiber 5.6, Sugar 6.3, Protein 3

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