Your guests will wonder what makes this purée so silky. You can either look away demurely, hoarding your secret, or confess that it’s parsnips. Here, the floral subtlety of these ivory tubers is bolstered by the bite of whole Brussels sprouts leaves.
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2000s Recipes + Menus
Parsnip Purée with Sautéed Brussels Sprouts Leaves
Serves8
- Active time:45 min
- Start to finish:1 hr
November 2008
- 3 lb parsnips, peeled, quartered lengthwise, and cut into 1-inch pieces
- 3/4 stick unsalted butter, cut into pieces
- 1 1/2 cups whole milk
- 10 oz Brussels sprouts
- 1 1/2 tablespoons olive oil
- 3 tablespoons water
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Cook parsnips in a 5-to 6-quart pot of boiling water with 1 tablespoon salt, covered, until very tender, 15 to 20 minutes, then drain.
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Purée hot parsnips with butter, milk, and 1/2 teaspoon each of salt and pepper in a food processor until smooth. Season with salt, then transfer to a serving dish and keep warm, covered.
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Meanwhile, remove and reserve all but smallest leaves from Brussels sprouts, trimming stem ends as necessary.
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Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook leaves, tossing occasionally, until browned in patches, 2 to 3 minutes. Add water and cook, tossing, until leaves are slightly wilted and water has evaporated, 1 to 2 minutes. Season with salt and scatter leaves over parsnip purée.
Cooks’ notes:
- Parsnip purée can be made 1 day ahead and chilled. Reheat in a heavy saucepan over low heat, covered, stirring occasionally, 20 to 30 minutes.
- Leaves can be separated 1 day ahead and chilled in a sealable bag.
- Keywords
- shelley wiseman,
- vegetarian,
- parsnip,
- brussels sprouts,
- dairy
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