Parsnip Puree with Brussels Sprouts
⏳ Time
40 minutes
🥕 Ingredients
6
🍽️ Servings
4
Description
Parsnip Puree with Brussels Sprouts
Ingredients
- Parsnip - 2 lbs
- Butter - 2.8 oz
- Milk - 12 fl oz
- Olive Oil - 1 fl oz
- Brussels Sprouts - 10.6 oz
- Water - 1 fl oz
Step by Step guide
Step 1
Cut the parsnip into small pieces and boil in salted water until soft for 15–20 minutes. Drain.
Step 2
Make a puree from the hot parsnip, adding butter, milk, salt, and pepper. Transfer to a serving bowl and keep warm.
Step 3
Meanwhile, separate the Brussels sprouts into leaves and trim the tough parts.
Step 4
In a skillet, heat the olive oil and sauté the Brussels sprouts until golden brown over medium heat for 2–3 minutes. Add water and stir, cooking for 1–2 minutes until the leaves wilt. Season with salt and place on top of the warm parsnip puree.
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