Chef's Quick Tips: Parsnip PureePosted: Updated:
This week, Chef Peter Hamme and owner of Stone’s Throw Restaurant in Seymour shows Tina Redwine how to make spring-time recipes.
5 each large parsnips, peeled and cut into 2 inch sections
2 cups whole milk
1 Tbsp butter, softened
Salt to taste
Melt butter in a saucepan over medium heat.
Add the parsnips and cook, stirring to avoid browning.
Once the parsnips have softened, add the milk and bring to the simmer. Cook until the parsnips are tender to the touch.
Remove from heat. Place the parsnips in a blender in small batches and blend adding the liquid as needed.
Pass the puree through a fine sieve to ensure a rich smooth paste.
Season as needed
Chef, Owner Peter Hamme
Stone’s Throw Restaurant
337 Roosevelt Dr, Seymour, CT 06483