Parsnip purée with pear
Side dish is just as important as a main dish, don't you agree? Think about a delicious, lovely roasted whole chicken with stale bread or with just a couple leaves of lettuce? No, no and no. Now think about a delicious, lovely roasted whole chicken with extra creamy, simply made parsnip purée with sweet pear? Yes and yes. We actually served this mashed parsnip with whole roasted chicken and it was an absolute delight. It also goes extremely well with pork, beef, lamb or any other roast meat. Appropriate for Sunday lunch, birthday dinner, Christmas, New year or even a simple celebration of life. Simple, easy to make and done in under an hour. Super silky puree.
Sponsored
METHOD
-
Cook the parsnip
Slice the peeled parsnip on small cubes. Put in a medium saucepan and add the milk, bay leaf and 100g (1/2 cup) water. Season with 1 teaspoon of sea salt and cook cover with a lid on low heat for about 30 - 40 minutes or until tender.
-
Add the pear and blend
Peel your ripe pear, remove the seeds and cut in on small cubes. Remove the cooked parsnip from the heat, remove the bay leaf and pour the mixture into a blender. Add the pear and blend in a blender until super smooth. Season to taste with salt and pepper, add 1 teaspoon of freshly squeezed lemon juice and serve. Enjoy.
TipYou can also blend with an immersion blender.
—
