Parsnip Purée with Sautéed Brussels Sprouts Leaves
- Preparing Time: -
- Total Time: -
- Served Person:
- 1 1/2 tablespoons olive oil
- 3 tablespoons water
- 1 1/2 cups whole milk
- 3 pounds parsnips, peeled, quartered lengthwise, and cut into 1-inch pieces
- 3/4 stick unsalted butter, cut into pieces
- 10 ounces brussels sprouts
- Carbohydrate 36 g(12%)
- Cholesterol 27 mg(9%)
- Fat 13 g(20%)
- Fiber 10 g(39%)
- Protein 5 g(10%)
- Saturated Fat 7 g(34%)
- Sodium 47 mg(2%)
- Calories 269
Preparation 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. 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. Meanwhile, remove and reserve all but smallest leaves from Brussels sprouts, trimming stem ends as necessary. 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.
Preparation 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. 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. Meanwhile, remove and reserve all but smallest leaves from Brussels sprouts, trimming stem ends as necessary. 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.
