Parsnip And Pear Puree Recipes

Steps:

• In a medium saucepan, combine parsnips and potato. Add enough water to cover and cook for 20 minutes. Drain in a colander.
• In two batches, puree half the parsnip-potato mixture, half the pear, 1/2 teaspoon salt, 1 tablespoon butter, and half the heavy cream in a food processor, pulsing until smooth. Repeat process and combine both batches in saucepan. Stir in remaining 1/2 teaspoon salt and Cognac. Serve warm.

Steps:

• Place parsnips in large saucepan and add enough water to cover by 1 inch. Bring to a boil, and reduce to a simmer until fork tender, about 20 minutes.
• Remove pan from heat; add pears, cover, and let stand until pears are tender, about 5 minutes. Drain, reserving 2 cups of liquid.
• Using an immersion blender or blender in small batches, puree parsnips and pears, adding reserved liquid to achieve desired consistency.
• Transfer puree to a large bowl; stir in butter and chives. Season with salt.

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:

• Preheat the oven to 350 degrees F.
• Place the parsnips in a medium pot, add the milk, salt, and pepper, bring to a boil, then simmer for 20 minutes, or until the parsnips are tender.
• Remove the parsnips from the milk and set aside.
• Transfer the pears to a small roasting pan. Add half the diced butter, sprinkle with salt and pepper, and drizzle the honey on top.
• Add the water to the pears, and bake for 20 to 25 minutes, or until the pears are fully cooked and very tender and most of the liquid has evaporated.
• Add the pears and any remaining liquid to the parsnips, and purée the mixture with a hand blender, a food processor, or a ricer. If the mixture seems too thick, add a little of the hot milk mixture.
• Add the remaining butter, and adjust seasoning.