Parsnip Purée with Sautéed Brussels Sprouts Leaves

Ingredients for Parsnip Purée with Sautéed Brussels Sprouts Leaves

• 1.4kg parsnips, peeled, quartered lengthwise, and cut into 1-inch pieces

• 3/4 stick unsalted butter, cut into pieces

• 1 1/2 cups whole milk

• 275g Brussels sprouts

• 1 1/2 tablespoons olive oil

• 45ml water

How to make Parsnip Purée with Sautéed Brussels Sprouts Leaves

Cook parsnips in a 5-to 6-quart pot of boiling water with 1 tablespoon salt, covered, until very tender, 15 to 20 minutes, then drain.

Purée hot parsnips with butter, milk, and 1/2 teaspoons each of salt and pepper in a food processor until smooth. Season with salt, then transfer to a serving dish and keep warm, covered.

Meanwhile, remove and reserve all but smallest leaves from Brussels sprouts, trimming stem ends as necessary.

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook leaves, tossing occasionally, until browned in patches, 2 to 3 minutes. Add water and cook, tossing, until leaves are slightly wilted and water has evaporated, 1 to 2 minutes. Season with salt and scatter leaves over parsnip purée.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.