Parsnip Puree

4 parsnips

1 large turnip

1 medium potato

1/4 cup half & half

1 sprig thyme

1 sprig rosemary

10-15 white peppercorns

1/2 Tablespoon ground white pepper

1/2 Tablespoon smoked salt

2 Tablespoons butter

Bring a pot of salted water to a boil. Cut the parsnips, turnip and potato in a 1 inch dice. Boil for 30 minutes. Strain.

In a small saucepan over medium-low heat, combine the half & half, thyme, rosemary, and white peppercorns. Bring to a simmer. Simmer on low for 10 minutes. Remove from the heat and set aside, covered, for about 15 minutes. Strain this and reserve the infused liquid.

Combine the turnip, potato, parsnips, infused liquid, and the last three ingredients in a food processor. Mix until smooth. To keep warm, you can put the puree in a double boiler, covered.

 

 

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