A Blank Canvas - richmondmagazine.com
Parterre Chef Marlin Remick shares a recipe for parsnip puree, a side that welcomes the season's bolder flavors.
Ingredients
- 1 teaspoon blended oil (or canola)
- 1 large shallot, finely minced
- 3 1/2-4 cups heavy whipping cream
- 1 thyme sprig
- White pepper to taste
- 1 teaspoon lemon juice
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