Rich in Nutrition Bold in Taste
Parsnip Puree w/ Caramelized Onions
Parsnip Puree
| Ingredients Parsnips, large Yellow onion, quartered Garlic, peeled Butter Chicken stock Coriander, ground Cayenne pepper, ground Salt |
Measurement 7 1 6 cloves 1 tablespoon 1/2 cup 1-1/2 teaspoons 2 pinches to taste |
Caramelized Onions
| Ingredients Yellow onions, cut in half and thinly sliced Butter Olive oil Red wine vinegar Sugar Salt and black pepper Fresh thyme |
Measurements 2 2 teaspoons 2 teaspoons 1 tablespoon 1-1/2 teaspoons to taste 2 teaspoons |
METHOD: For Parsnips: Peel and quarter parsnips. Remove center core from the fat ends and hold in lemon water. In a heavy bottomed pot, combine parsnips, onion, garlic and enough water just to cover. Bring to a boil and simmer until parsnips are tender. Strain and immediately puree. Add butter, chicken stock, coriander, cayenne and salt to taste. Keep warm. For Caramelized Onions: Melt butter with oil and add onion. Cook over medium-high heat until onions begin to sizzle. Add rest of ingredients except thyme, and reduce heat to medium low. Cook slowly until onions begin to brown; continue cooking and stir frequently. Add thyme at the end and cook for 1 additional minute. Stir caramelized onions into parsnip puree. Place some additional caramelized onions on top as a garnish.
Recipe and image provided by the National Onion Association.
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