parsnip purée

• porciones: SERVES 4

Ingredientes

1½ pounds parsnips, scrubbed and sliced

¾-inch thick

Kosher salt and freshly ground black pepper

2 tablespoons unsalted butter, diced

Instrucciones

Place the parsnips in a medium pot, add 1 tablespoon salt, and add enough water to cover the parsnips. Cover the pot, bring to a boil, then uncover, lower the heat, and simmer for 15 to 20 minutes, until the parsnips are very soft when tested with a small knife. Don't drain the pot!

With a slotted spoon or small strainer, transfer the parsnips to the bowl of a

food processor fitted with the steel blade and pulse to chop the parsnips. Pour the cooking liquid into a glass measuring cup and pour ½ cup down the feed tube. Purée the parsnips, adding more cooking liquid (about 1 cup total) through the feed tube until the parsnips are creamy and almost smooth but still have some texture. Add the butter and ½ teaspoon pepper and purée until combined. Taste for seasonings and serve hot.

Notas

This is about as easy as a side dish gets. Parsnips are really delicious and so underappreciated. My friend Julianna Margulies served us a simple parsnip purée that 1 became obsessed with. It's the essence of parsnip-ness with just a little butter. So good with any fish, meat, or poultry.

Prepare, refrigerate, and reheat on the stove, adding more liquid, if necessary.