Creamy Parsnip Puree with Shallots

Name: Creamy Parsnip Puree with Shallots
Yield: Serves 4
Ingredients: 1 tablespoon, unsalted butter; 3 , medium shallots, chopped; 1 pound, parsnips, peeled, cut into 2 1/2-inch lengths, and halved (or quartered and cored, if necessary); 3/4 cup, low-sodium chicken broth, or vegetable broth; 1/4 cup, whole milk, or more to taste; , Salt and ground white pepper

Side Dishes
Vegetables
Vegetarian
Quick

Appears in Cook's Illustrated September/October 1994

Extensive kitchen testing finds that pureeing is the best use for this often unappreciated root vegetable.

SERVES 4

TIME 30 minutes

Why This Recipe Works

This is a members' feature.