Shown topped with Mirepoix Puree
1 pound parsnips, peeled and sliced
1 cup heavy cream
1 head garlic, cut in half horizontally
2 sprigs fresh thyme
4 ounces unsalted butter
Freshly ground pepper
Pinch Kosher salt
1. Place parsnips in medium sauce pan with salt and water to cover. Bring to a simmer over medium heat and cook 15 minutes, or until the consistency of potatoes boiled for mashed potatoes.
2. In separate sauce pan place cream, thyme sprigs and garlic cloves over low heat and bring to a simmer. Approximately 20 minutes.
3. When heavy cream reaches a slow boil, remove from heat and strain. Add the butter, stirring as it melts.
4. Drain parsnips and place in a food processor. Pulse until it begins to reduce, adding small amounts of the heavy cream mixture, salt and pepper, until the consistency of mashed potatoes is achieved.
See details of French mirepoix in our “Misc” folder.