City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Butter Poached Parsnip Puree

May/June 2018

by Chef Lancelot Monteiro, Cilantro Restaurant

4 parsnips, sliced into thin coins

1 small yellow onion cut into long, thin strips (julienne style)

1 garlic clove

2 sprigs fresh thyme

1 sprig fresh rosemary

1 bay leaf

200 g (6 oz.) unsalted butter

125 ml (1/2 cup) dry white wine

250 ml (1 cup) 35% cream

250 ml (1 cup) chicken stock

salt and white pepper (to taste)

Heat the butter on medium/high heat until it comes to a boil. Remove any foam that comes to the surface when it reaches boiling point.

Add the onions and garlic to the butter. Cook on medium/low heat for 10-15 minutes, but do not brown the onions. Add the herbs and parsnips and cook for 5 minutes. Deglaze with white wine, add the cream and stock.

Simmer for 20-30 mins on low heat.

Remove the thyme, rosemary and bay leaf.

Puree using food processor until smooth, and season with salt and white pepper to taste.

Serves 4

Vegetables and Salads