Parsnip and Apple Puree
PREP TIME: 20
COOK TIME: 25
- 2 Fuji apples, peeled and cored
- 4 tablespoons unsalted butter, divided
- 1 shallot, peeled and sliced
- 1 pound parsnips, peeled and cut into chunks
- Kosher salt and freshly cracked black pepper
- 5 large fresh sage leaves
- Water, to cover
- Cut 1 1/2 apples into chunks and dice the remaining 1/2 apple into small cubes. Set aside.
- Add 2 tablespoons of the butter to a saucepan over medium-high heat and stir in the shallots. Saute for a minute or so, then add the apple chunks and cook until slightly golden. Stir in the parsnips, season with salt and pepper, to taste, and cook until caramelized.
- Once brown on all sides, add the sage leaves and cover with water. Simmer until soft or fork tender. Discard the sage and puree mixture and cooking liquid in a food processor until smooth. Taste for seasoning and adjust, if necessary.
- In a small saute pan, melt and brown the remaining 2 tablespoons of butter. Add the diced apple, season with a pinch of salt only and saute until the apples are coated and just tender.
- Transfer the puree to a serving bowl and top with the browned butter coated diced apples.