Preparation Time: 30 minutes, serves 4.
A creamy side-dish with complex flavors embodying sweet, earthy, faintly peppery and nutty undertones, perfect for thanksgiving.
The puree can be refrigerated for up to 3 days, and can also be frozen in an airtight container.
- 2 pounds of parsnips, peeled, trimmed and cut into 1 inch chunks.
- 2 Tablespoons of Ghee.
- 1 Teaspoon of kosher salt.
- 3 leaves of fresh sage.
- 1/2 teaspoon of ground white pepper.
- 2 cups of boiling water.
- In a non-stick skillet, melt the ghee on high heat, add salt, pepper and fry the fresh sage leaves for about 2 minutes.
- Remove the fried leaves and set aside.
- Add parsnip and sauté in the flavored ghee. This allows the parsnip to release it’s sweet and nutty flavors, this takes about 5 minutes.
- Pour the water over the parsnips, cover the skillet and simmer on medium heat until the parsnip is tender, about 30 minutes.
- Transfer the mixture to a food-processor fitted with steel blades or a food mill. Puree to a creamy consistency.
- Serve and garnish with the fried sage.