30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Aunt Petunia's Parsnip And Pear Purée With Brown Butter
Aunt Petunia's Parsnip And Pear Purée With Brown Butter
Aunt Petunia's Parsnip And Pear Purée With Brown Butter
⏱45 min
👥4 servings
🔥220 cal
Easy
🍽️Holiday
A comforting and subtly sweet purée, perfect as a side dish for roasted meats or poultry. This version uses readily available ingredients and straightforward techniques.
1 lbParsnips-peeled and chopped
2 mediumPears-peeled, cored, and chopped (such as Bartlett or Anjou)
A comforting and subtly sweet purée, perfect as a side dish for roasted meats or poultry. This version uses readily available ingredients and straightforward techniques.
Place Parsnips and Pears in a large pot and cover with water. Bring to a boil and cook until tender, about 20-25 minutes.
While the vegetables are cooking, prepare the Brown Butter. In a light-colored saucepan, melt Butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and has a nutty aroma, about 5-7 minutes. Be careful not to burn it.
Drain the Parsnips and Pears thoroughly. Return them to the pot.
Add the Brown Butter, Cream, Salt, White Pepper, and Nutmeg to the pot. Use an immersion blender or a regular blender (working in batches) to purée the mixture until smooth and creamy.
Taste and adjust seasoning as needed. Serve warm.
Ingredients
4
1 lb450 gParsnips-peeled and chopped
2 medium300 gPears-peeled, cored, and chopped (such as Bartlett or Anjou)
4 tbsp60 gButter-unsalted
1/4 cup60 mLHeavy Cream
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLWhite Pepper
PinchPinchNutmeg-ground
Equipment
Large pot
Saucepan
Immersion blender or regular blender
Measuring cups and spoons
Instructions
Place Parsnips and Pears in a large pot and cover with water. Bring to a boil and cook until tender, about 20-25 minutes.
While the vegetables are cooking, prepare the Brown Butter. In a light-colored saucepan, melt Butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and has a nutty aroma, about 5-7 minutes. Be careful not to burn it.
Drain the Parsnips and Pears thoroughly. Return them to the pot.
Add the Brown Butter, Cream, Salt, White Pepper, and Nutmeg to the pot. Use an immersion blender or a regular blender (working in batches) to purée the mixture until smooth and creamy.
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