Parsnip Purée with Sautéed Brussels Sprouts Leaves
A luxurious parsnip purée made with butter and milk, topped with crispy sautéed Brussels sprout leaves. This elegant side dish combines the sweetness of parsnips with the slightly caramelized, tender-crisp Brussels sprout leaves.
Ingredients
- •3 pounds parsnips, peeled, quartered lengthwise, and cut into 1-inch pieces
- •¾ stick unsalted butter, cut into pieces
- •1½ cups whole milk
- •10 ounces Brussels sprouts
- •1½ tablespoons olive oil
- •3 tablespoons water
Cooking Instructions
- 1.
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.
20 min
- 2.
Purée hot parsnips with butter, milk, and 1/2 teaspoon each of salt and pepper in a food processor until smooth. Season with salt, then transfer to a serving dish and keep warm, covered.
10 min
- 3.
Meanwhile, remove and reserve all but smallest leaves from Brussels sprouts, trimming stem ends as necessary.
5 min
- 4.
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.
5 min
