Parsnip Purée with Sautéed Brussels Sprouts Leaves Recipe
Your guests will wonder what makes this purée so silky. You can either look away demurely, hoarding your secret, or confess that its parsnips. Here, the floral subtlety of these ivory tubers is...
Keywords
- parsnip
- brussels sprout
- side
- dinner
- gluten free
- vegetarian
- nut free
- simmer
- saute
- food processor
- thanksgiving
- winter
- fall
- gourmet
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.epicurious.com.
Cooking tools:
- Blender
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Colander
Ingredients
- 3 pounds parsnips, peeled, quartered lengthwise, and cut into 1-inch pieces
- 3/4 stick unsalted butter, cut into pieces
- 1 1/2 cups whole milk
- 10 ounces Brussels sprouts
- 1 1/2 tablespoons olive oil
- 3 tablespoons water
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Brussels sprouts puree
ohmydish.com
Sauteed Brussels Sprout Leaves from The New Basics Cookbook by Julee Rosso and Sheila Lukins
app.ckbk.com
Brussels sprout salad recipe
gourmettraveller.com.au
Sautéed Brussels Sprouts
readersdigest.ca
Sautéed Brussels Sprout Leaves
saveur.com
Sautéed Brussels Sprout Leaves
saveur.com
Brussels Sprouts Salad
saveur.com
Glazed parsnips and brussels sprouts
nzwomansweeklyfood.co.nz