Food Recipes Side Dishes Vegetable Side Dishes Brown Butter Parsnip Puree 5.0 (1) Add your rating & review At the Brooklyn brasserie Francie, John Winterman and Christopher Cipollone offer this cozy side dish of pureed parsnips. To make it, naturally sweet parsnips are simmered in bay leaf–infused cream until very tender, then pureed in a blender until they take on a silky, mashed potato–like texture. A garnish of diced green apples adds tart, mouthwatering acidity and refreshing crunch, while a generous drizzle of brown butter lends a pleasant richness. At Francie, the parsnip puree is served alongside duck, but it would also be a terrific partner for roast turkey or chicken. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on July 26, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Photo by Jennifer Causey / Food Styling by Torie Cox / Prop Styling by Lydia Pursell Active Time: 20 mins Total Time: 30 mins Servings: 8 Ingredients 2 pounds parsnips, peeled and cut into 3/4-inch pieces 4 cups whole milk 4 cups heavy cream 1 bay leaf ½ cup unsalted butter (4 ounces) 1 teaspoon kosher salt, plus more to taste 1 medium-size Granny Smith apple(about 7 ounces), cut into 1/4-inch cubes Directions Combine parsnips, milk, cream, and bay leaf in a large pot. Bring to a simmer over medium-high. Reduce heat to medium-low; simmer until parsnips are very tender, 15 to 18 minutes. Meanwhile, melt butter in a small saucepan over medium-low. Cook, stirring occasionally, until butter starts to foam and turn brown, 6 to 7 minutes. Set aside, and cover to keep warm. Drain parsnips, reserving cream mixture. Discard bay leaf. Transfer parsnips and 1 cup cream mixture to a blender; process until very smooth, about 1 minute, adding additional cream mixture as needed until parsnip mixture reaches desired consistency. Add salt and 1/4 cup brown butter; process until combined. Transfer to a serving dish. Drizzle with additional brown butter, and sprinkle with apple. Originally appeared: December 2021 / January 2022 Rate It Print