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

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