Tuesday, January 8, 2013

Parsnip-Fennel Puree

I started this post as "Scallops on Fennel-Parsnip Puree" but having made the puree several times I decided that the puree deserves its own entry. This mixture when completely pureed has an incredible silky consistency and a wonderful pale yellow, hint of spring, color. While it is delicious paired with scallops, it would be equally good with beef, chicken.... Grilled scallions make a good garnish. Took this for a spin at a dinner party last night, served with grilled scallops, and both were very well received.


Serves 2. Scale up accordingly.

Chop in small pieces and boil until tender, about 15 minutes:

5 oz parsnips
4 oz potatoes
3 oz fennel

Skim off any foam. Drain and puree in a food processor* until smooth, then blend in

1 t olive oil (yellow not green)

The puree may be made a few hours ahead and then warmed again in the microwave just before serving.





* April 2013: Using an immersion blender (see Cool Tools 3) makes the prep time shorter and the clean-up easier. The resulting puree, however, does not have as silky a texture as the puree made in a food processor.

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