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Epicurious
Gourmet

Parsnip Purée with Sautéed Brussels Sprouts Leaves

By Shelley Wiseman

4.5

(22)

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Parsnip Purée with Sautéed Brussels Sprouts LeavesJohn Kernick

Your guests will wonder what makes this purée so silky. You can either look away demurely, hoarding your secret, or confess that it’s parsnips. Here, the floral subtlety of these ivory tubers is bolstered by the bite of whole Brussels sprouts leaves.

Cooks’ notes:

•Parsnip purée can be made 1 day ahead and chilled. Reheat in a heavy saucepan over low heat, covered, stirring occasionally, 20 to 30 minutes.
•Leaves can be separated 1 day ahead and chilled in a sealable bag.

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