2 ounces parsnip puree; 4 grapefruit segments; ... Simmer cream and parsnip until fork-tender on low heat. (Be careful not to scorch the cream.) Purée in blender until smooth.

You scrub parsnips and cut them into coins. (No peeling, no problem.) You chuck them in a pot with just enough water to cover, add a healthy tablespoon of salt, and simmer until soft.

2 pounds medium parsnips, peeled and sliced ½-inch thick. Kosher salt, to taste. 1 tablespoon unsalted butter. Ground black pepper, to taste. Directions ...

Bring the liquid to a boil, and simmer the mixture for about 10-15 minutes or until the parsnip are very tender. Using a blender or an immersion blender, purée the mixture until smooth. Season ...

This recipe is for Salmon with Parsnip Puree and Leeks from the food section of The Boston Globe.

Like many cooks, I have a favorite secret ingredient. You use a little of it, and it saves dinner. And I’m not talking something fancy like fennel pollen or walnut oil. For years, I was in love ...

Step 2 Cover parsnips with water in medium pot while cabbage cooks. Bring to a boil over high heat and cook until very tender, 10 to 12 minutes. Drain and place in food processor with milk, butter ...

In today’s Meals on Mission, Chef Clements takes us through how to make a chateaubriand with parsnip puree and mushroom red wine sauce. This is an amazing holiday dinner plate that will leave ...

Blend into puree: Round out your next chicken dish with parsnip puree. Simply sauté sliced shallots in olive oil, add chopped parsnips with a little water, then simmer until tender.