Given James’ loathing of any form of mashed potato Clare made a parsnip puree to serve with a braised beef brisket. Very, very good.
From Dinner at My Place by Tyler Florence, Meredith Books (2008).
Serves 4 to 6
Time: 35 minutes
1 pound parsnips, peeled and sliced
Kosher salt
4 garlic cloves
1 thyme sprig
1 cup milk
1 cup heavy whipping cream
1 stick unsalted butter, cut into pieces
Freshly ground black pepper
Extra-virgin olive oil
Put parsnips in a pot, season with salt, and add garlic and thyme. Cover with the milk and cream. Place pot over medium heat and bring to a simmer. Simmer for 12 to 15 minutes, until tender (the tip of a paring knife should go through parsnip pieces without resistance). Drain parsnips and reserve cooking liquid. Place parsnips in a food processor with butter. Process and add enough of reserved cooking liquid to achieve texture of whipped cream. Season to taste with salt and additional pepper and finish with a drizzle of oil.
