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Something Savory: A Valentine’s Recipe

Tonight’s recipe is something savory…selected by Heidi. She suggests this as a great alternative side rather than something super starchy. She used European style unsalted butter instead of the plain that the recipe called for, leaving it extra fluffy, light and flavorful!

Parsnip Puree
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Total Time: 25 mins
Prep: 10
Cooks: 15
Yields: 4-6 servings

Ingredients:

  • 1 pound parsnips, peeled and sliced
  • Kosher salt and freshly ground black pepper
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 4 cloves of garlic, peeled and gently smashed
  • 1 sprig of thyme
  • 1 stick of unsalted butter
  • Extra virgin olive oil
  • parsley for garnish

Directions:

Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic, bay and thyme then place over medium heat and bring to a simmer. Cook until tender, the tip of a paring knife should easily go through without resistance – about 12 to 15 minutes.

Place parsnips in a food processor with butter and pour in enough of the milk mixture to puree the parsnips and achieve the texture of whipped cream. Season with salt and pepper then finish with a sprinkle of parsley.

Recipe courtesy of Tyler Florence, 2008