Horsey Parsnip Puree Recipes

Steps:

• Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic, bay and thyme then place over medium heat and bring to a simmer. Cook until tender, the tip of a paring knife should easily go through without resistance - about 12 to 15 minutes.
• Place parsnips in a food processor with butter and pour in enough of the milk mixture to puree the parsnips and achieve the texture of whipped cream. Season with salt and pepper then finish with a sprinkle of parsley.

Steps:

• For the steak: Whisk together the vinegar, Worcestershire sauce, mustard, brown sugar, garlic and thyme in a large bowl. Season with salt and pepper. Pour the mixture into a resealable plastic bag, add the steak, seal the bag and shake to coat. Let sit for 10 minutes.
• Place a grill pan over high heat. Drizzle with the oil.
• Meanwhile, make the parsnip puree: Combine the parsnips with the garlic, milk and cream in a medium saucepan. Bring to a boil; reduce the heat and simmer until the parsnips are tender, about 10 minutes. Remove from heat and pour into a blender (see Cook's Note). Blend until smooth. With the blender running, pour in the olive oil. Season with salt and transfer to a medium bowl. Set aside.
• For the gremolata: Stir together the parsley, pine nuts, horseradish, sugar, lemon zest, lemon juice and oil in another medium bowl. Season with salt and pepper. Set aside.
• Remove the steak from the marinade with tongs and place it on the preheated grill pan. Discard the marinade. Grill the steak until charred on one side, about 4 minutes. Flip and cook the other side until charred, about 3 minutes. Transfer the steak to a cutting board and let rest for about 5 minutes before slicing against the grain. To serve, divide the parsnips among 4 plates, top with the steak and sprinkle with the gremolata.

Steps:

• Bring the parsnips to a boil over high heat in a large pot; then reduce the heat and cook for about 20 minutes or until soft.
• Drain the water.
• Add broth, cream, butter, and horseradish. Using a hand-blender, puree the mixture in the pot.
• Transfer the pureed mash into an ovenproof serving dish or pan, such as a 7" x 7" square glass pan.
• In a small bowl, mix the breadcrumbs, salt, and pepper together.
• Sprinkle the breadcrumb mixture over the top of the puree.
• Bake in 350- to 375-degree F oven until breadcrumbs are golden, about 20 minutes.

Steps:

• On 4 warm dinner plates pipe the horseradish parsnip puree through a piping bag slightly off center on each plate. Spoon or ladle the huckleberry brandy sauce around the parsnip puree. Place a quarter of the hot duck confit around 1/2 of the parsnip puree towards the center of the plate. Place the sliced duck breast on top of the confit in a fanned circular fashion. Place 1 piece of foie gras on top of each breast and garnish with a sprig of parsley and fried parsnip strips.
• Duck Breasts:
• Preheat the oven to 400 degrees F.
• French each breast by scrapping the meat, skin and tissue off of the wing bone while keeping it attached to the breast. With the heel of a chef's knife make a clean break on the bone without creating any fragments. (You can also purchase boneless duck breasts if you desire.)
• Score the skin on each breast by lightly cutting through the skin but not into the meat. Make a criss cross pattern to allow for easy rendering. Preheat a large saute pan and add the canola oil. Season the duck with salt and pepper on all sides. Place the breasts into the skillet, skin side down. Turn the heat down to low and allow the breasts to render for 5 to 10 minutes, or until the skin is very crispy.
• Turn the breasts over and place in the oven and cook for 2 to 4 minutes or until desired doneness. Remove the duck and allow it to rest for 1 to 2 minutes. Slice the breast into 4 to 6 equal pieces and serve immediately. The duck should be served medium rare.
• Preheat the oven to 225 degrees F.
• Place a heavy gauge skillet on the stove over medium heat. Add 1 ounce of canola oil to the pan and add the duck legs, skin side down. Turn up the heat to make sure that the legs are rendering but not burning. Render the legs for 15 to 20 minutes or until the skin is completely crispy. Remove the legs from the pan, saving the duck fat, and place the duck legs into a deep oven proof dish. Place the onions, garlic, celery and thyme over the duck legs. Poor the rendered duck fat over the legs and add as much canola oil as you need to completely cover the duck. Cover the dish with tin foil and place in the oven for 3 to 4 hours. Remove the dish and allow it to cool. Remove the duck legs from the fat and remove the skin. With a fork or small knife begin to shred and remove all the meat from the legs. The meat should be very tender and shredded into thin even pieces. This can be done days in advance and reheated when needed.
• Heat a saute pan over very high heat and allow it to get extremely hot. Place the foie gras into the pan with no oil and saute for 30 to 40 seconds on each side or until crisp and golden brown. Serve immediately.
• In a large sauce pot add the potatoes and the parsnips and season with salt. Cover with water and bring to a boil. Allow it to simmer until the potatoes are tender. Drain the potatoes and parsnips and place into a blender or food processor. Add the heavy cream to form a mashed consistency. Add the horseradish and puree until very smooth and season with salt, to taste. Do not over mix. Place the mixture into a pastry (piping) bag and reserve hot for the assembly.
• In a small saucepan add all ingredients together and bring to a boil. Reduce by 2/3 and season with lemon juice and salt.

Steps:

• Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic, bay and thyme and bring to a simmer over medium heat. Cook until tender, the tip of a paring knife should easily go through without resistance, about 12 to 15 minutes. Strain and reserve liquid.
• Place parsnips in a food processor with butter and pour in enough of the reserved milk mixture to puree the parsnips and achieve the texture of whipped cream. Season with salt and pepper then finish with a sprinkle of parsley.

Steps:

• Put parsnips in pot, season with salt and cover with water. Place over medium heat and bring to a simmer. Cook until tender - the tip of a paring knife should easily go through without resistance, approximately 15 minutes.
• In a medium saucepan place the cream, thyme sprigs and garlic cloves over low heat and bring to a simmer.
• Drain parsnips and reserve cooking liquid. Place parsnips in a food processor with butter, or extra-virgin olive oil and a couple of tablespoons of reserved cooking liquid. Begin to process and add strained heavy cream mixture. Season with salt and pepper, to taste, and puree until very smooth.

Steps:

• In heavy large pot combine parsnips with enough cold water to cover. Place over moderately high heat, cover, and bring to a boil. Continue boiling until tender, about 30 to 45 minutes. Drain. Working in 2 batches, pureé hot parsnips, butter, and chicken stock until smooth. Transfer to large serving dish, stir in salt and pepper, and serve immediately.