parsnip puree

Give your romantic meal the MasterChef touch, with this impressive dish for two from Michel Roux Jr

Roast fillet of sea bass with parsnip purée & caramelised garlic

sea bass,

olive oil

shallots, sliced

button mushroom, sliced

½ tbsp white wine vinegar

veal stock

butter

shallots

garlic

parsnips

milk

½ parsnip

oilfor deep-frying

For the crisps, peel parsnips and slice lengthways, using a mandolin to slice as thinly as possible. Deep-fry in hot oil until crisp. Drain on kitchen towels to absorb any excess fat and set aside in a dry place. Can be made up to 1 day ahead and kept in an airtight container.

For the caramelised garlic, peel the shallots and garlic. Blanch the shallots in boiling salted water for 10 mins or until tender. Cut them in half if large and drain well. Put the garlic in a small saucepan of boiling salted water, bring to the boil for 2 mins, then drain and change the water. Repeat 4 times and drain well. Heat a little olive oil in a frying pan over a medium heat, add the shallots and garlic and cook until caramelised, shaking the pan so they don&rsquo;t stick. Can be made in the morning and reheated.

For the purée, peel the parsnips and cut them into big chunks. Cook in boiling salted water until tender. Bring the milk to the boil and set aside. Drain the parsnips well, then put in a blender with the butter and some of the boiled milk and blend until totally smooth: the purée should be the consistency of double cream, so add more milk if necessary. Season and keep warm or make ahead and reheat.

Scale and fillet the fish. Remove any pin bones (or ask your fishmonger to do this, but keep the bones for the sauce). Rinse under cold water and pat dry with kitchen paper. Score the skin of the fish several times with a sharp knife to help prevent it from curling during cooking. Leave the bones (but not the heads) to soak in cold water.

To make the sauce, heat a little olive oil in a pan and cook the shallots for about 5 mins until golden and soft. Add the mushrooms and continue to cook for 10 mins, stirring occasionally. Drain the fish bones, add to the pan and cook for 5-6 mins. Add the vinegar and let it come to the boil for 3 mins, then add the stock, season lightly and simmer for 30 mins, skimming at regular intervals. Pass through a fine sieve into a clean pan, bring back to the boil and whisk in the butter to thicken and gloss the sauce.

Heat a non-stick frying pan until smoking hot, add a few drops of oil, then add the fish, skin side down. Season with salt and pepper and press the fish down with a palette knife if it begins to curl up. Once the skin is well browned, turn the fillets over and cook the other side; the whole process should take no more than 5-6 mins, depending on the thickness of the fish. To serve, spoon the purée on to warmed plates, make a hollow in the centre, and fill with the caramelised garlic and shallots. Pour the sauce around the purée, place the fish on top and add a few parsnip crisps for garnish.

This parsnip puree has a delicious nutty flavor and light, fluffy texture. We love it as a healthy holiday side dish.

Parsnip Puree

cauliflower

Roasted Garlic

extra-virgin olive oil (more

lemon juice

sea salt

rosemary

black pepper (to taste)

Tip: roast the garlic in advance and store any extra cloves in the freezer.

Bring a large pot of salted water to a boil and boil the parsnips and cauliflower for 10 to 12 minutes or until fork tender. Transfer to a blender.

Add the roasted garlic to the blender along with the olive oil, lemon juice, ½ teaspoon of salt, and a pinch of pepper. Blend, using the blender baton to push down the contents, and blend to a smooth consistency. If necessary, add a bit of water or broth to get the blender moving, but do so sparingly so the puree doesn’t become too thin. Taste and add the additional ½ teaspoon of salt, if desired.

Transfer to a serving bowl and stir in the rosemary while the mash is still warm. Add a drizzle of olive oil, more pepper, if desired, and serve hot.

Parsnip Puree recipe is creamy, flavorful and will become your new favorite side dish!  It&#039;s lower carb than mashed potatoes, naturally gluten-free and is great with anything you&#039;re serving!

Creamy Parsnip Puree Recipe

garlic (smashed and peeled)

half and half (room temperature)

unsalted butter (softened)

thyme

salt

black pepper

Simmer

Place the parsnips and garlic in a large pot and fill with enough water to cover by 1&quot;.  Cover the pot and bring to a boil over medium high heat.  Remove the lid and simmer for 10-15 minutes or until the parsnips are fork tender.

Drain

Puree

Place the parsnips back in the pot and add the softened butter and half and half.  Using an immersion blender, puree the mixture until smooth.  If you don&#39;t have one, puree in a blender or food processor.

Season

Add the salt, pepper and fresh thyme, and stir well to combine.  Serve and enjoy!

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Parsnip Puree

Creamy Parsnip Puree Recipe

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