Who isn’t looking for a decadent addition to their meals with all the at-home dining we’re doing these days? Not all things that taste rich, delicious and hearty have to be difficult or expensive to make. This is a very simple recipe, with a few key principles you can carry into any root vegetable puree you’d like to make. So we will skip the life story and get right to business.
Ingredients:
-1lb Parsnips (peeled & medium)
-1/2 cup white chocolate chips (or chunk)
-1-2 Tbsp. Butter
-1/2 tsp. Salt
-1 Cup water (or other liquid… stock, milk, coconut milk etc.)
-Fresh thyme (optional)
NOTE: You will be using the “cartouche” method to maximize flavor, and minimize loss through excess water. For this you will need a piece of parchment paper. Cut it in a circle the same size as the inside of your large high sided pan. Fold it in half, then continue to fold it in half the long way one or two more times, until you are left with a long triangle (similar to a paper airplane). Cut the tip off the triangle. This will create a small hole in the center of the circle (approx. the size of a quarter is what you are shooting for).
Method:
-In a large high sided pan melt butter over low heat
-Add cut parsnips and coat with butter
-Add in salt, thyme, or any additional herbs and spices that you would like at this point
-Add your simmering liquid (water, stock or otherwise) and bring to a boil.
-Lower the heat until you have a nice simmer, and immediately cover with your cut parchment paper. Be sure the parchment is tightly pressed against the simmering liquid (be careful with your hands around the hole in the center as the heat will be funneled there).
-Cook on low heat for 10-15 minutes, until your parsnips are very tender.
-Remove the parchment paper and check the level of liquid (you want a little liquid left to allow the puree to remain smooth, but not enough to keep it wet).
-Cook off any excess liquid, then transfer to blender (if you do not have a Vitamix, or other blender, an immersion blender and a bowl will work just fine, in a pinch you could even mix it by hand).
-Add the white chocolate directly to the blender (or bowl if using immersion blender).
-Blend until very smooth (at this point you can serve).
-For a restaurant quality smooth puree, pass the puree through a fine mesh strainer or chinois (use a ladle or rubber spatula to push the puree through the strainer).
-Use the puree to decorate a plate, or as a base for grilled vegetables, braised meats, or seared bay scallop.