Chef's Quick Tips: Parsnip Puree

Chef's Quick Tips: Parsnip Puree

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This week, Chef Peter Hamme and owner of Stone’s Throw Restaurant in Seymour shows Tina Redwine how to make spring-time recipes. 

Parsnip Puree

Ingredients  

5 each large parsnips, peeled and cut into 2 inch sections

2 cups whole milk

1 Tbsp butter, softened

Salt to taste

Directions

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

Contact

Chef, Owner Peter Hamme

Stone’s Throw Restaurant

337 Roosevelt Dr, Seymour, CT 06483

Stone's Throw Restaurant 

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