Parsnip Puree

Recipe courtesy of Chef Marcus Hollingsworth. The puree is a colorful addition to Grilled Polenta Cakes with Pomegranate Sauce.
September 24, 2016

Ingredients

  • 2 cups parsnips, peeled and chopped into 1-inch pieces
  • 1 cup orange juice
  • 1 cup white wine
  • ½ cup water
  • ½ teaspoon turmeric powder
  • 2 tablespoons unsalted butter
  • Himalayan sea salt, to taste
  • dash cayenne pepper

Instructions

In medium-size, heavy-bottomed saucepan, add orange juice, wine, water and turmeric and bring to a simmer over high heat. Reduce heat to medium and cover, simmering for 20 minutes. Uncover and continue to simmer over medium heat until the parsnips are soft when pierced with a fork.

Transfer parsnips and the remaining liquid in the pan into a food processor and process until smooth. Add butter, salt and cayenne and continue to puree until butter is incorporated.

 

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Grilled Polenta Cakes with Pomegranate Sauce

Serve these savory polenta cakes with their tangy sauce as an appetizer, side dish or light meal, alone or with a salad and parsnip purée. (The recipe is linked at left) You can, and should, make thi...

Ingredients

  • 2 cups parsnips, peeled and chopped into 1-inch pieces
  • 1 cup orange juice
  • 1 cup white wine
  • ½ cup water
  • ½ teaspoon turmeric powder
  • 2 tablespoons unsalted butter
  • Himalayan sea salt, to taste
  • dash cayenne pepper

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