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Steamed halibut with parsnip purée and olive-caper gremolata | Recipe | Kitchen Stories
A healthy weeknight meal that’s anything but boring, try our savory parsnip purée with steamed halibut.
Ingredients
- 14 oz parsnips
- 3.5 oz jarred pitted Kalamata olives
- 3.33 tbsp capers
- 1 lemon
- 10.5 oz halibut fillets
- 0.33 cup milk
- 2 tbsp butter
- 3 tbsp olive oil
- 1 clove garlic
- 1.5 tbsp parsley
- 3.2 tbsp mint
- 0.25 tsp ground nutmeg
- salt
- pepper
- water
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