Pan-Roasted Tilefish with Parsnip Purée and Roasted Fall Vegetables | James Beard Foundation

Name: Pan-Roasted Tilefish with Parsnip Purée and Roasted Fall Vegetables | James Beard Foundation
Total time: 90 min
Ingredients: 8 baby orange carrots, unpeeled; 8 baby yellow carrots, unpeeled; 4 baby turnips, peeled and cut into quarters; 8 bulbs of baby fennel, cut in half; 1/4 cup olive oil; Salt; freshly ground black pepper; Fresh thyme; 6 black peppercorns; 3 springs fresh thyme; 2 fresh bay leaves; 1 pound parsnips, peeled and cut into large chunks; 2 cups heavy cream; 1/4 teaspoon cayenne pepper; Salt, to taste; 4 five-ounce pieces of tilefish, bones and skins removed; 1 teaspoon Kosher salt; 1 teaspoon freshly ground white pepper; 3 tablespoons vegetable oil

www.jamesbeard.org

When the executive chefs of Stephen Starr’s steakhouses collaborated for dinner at the Beard House, their surf and turf dinner included this dish of tilefish with earthy vegetables.

View full recipe on www.jamesbeard.org

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.jamesbeard.org.

Share this recipe:

Cooking tools: