French in a Flash: Parsnip Purée with Olive Oil and Sage
French in a Flash: Parsnip Purée with Olive Oil and Sage takes about 30 minutes from beginning to end. This recipe makes 6 servings with 217 calories, 2g of protein, and 12g of fat each. For 65 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. A mixture of black pepper, sage leaves, fresh sage, and a handful of other ingredients are all it takes to make this recipe so delicious. 137 people were glad they tried this recipe. It works well as a very affordable side dish. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. This recipe is typical of Mediterranean cuisine. It is brought to you by Serious Eats. With a spoonacular score of 94%, this dish is amazing. If you like this recipe, take a look at these similar recipes: Potato, Parsnip, and Herb-Oil Puree, White Beans with Sage and Olive Oil, and Olive Oil-Poached Salmon with Dijon Apple Puree and Couscous Cake.
Servings: 6
Ingredients:
Freshly ground black pepper
5 tablespoons extra virgin olive oil, divided
6 leaves fresh sage
Kosher salt
2 pounds parsnips, peeled, trimmed, and cut into 1-inch chunks
6 fried sage leaves as garnish (optional, see note)
Equipment:
pot
sauce pan
food processor
Cooking instruction summary:
Procedures 1 Bring large pot of water to boil over high heat. Salt water well, and add parsnips. Cook until very tender, 15-20 minutes. 2 Meanwhile, heat 2 tablespoons olive oil small saucepan with 6 sage leaves. Heat on the lowest flame for 5 minutes, remove from heat, and allow to steep for another 5 minutes. 3 Drain the parsnips and place in food processor. Remove sage from oil and add sage oil to food processor along with remaining 3 tablespoons extra virgin olive oil. Purée until smooth. Season to taste with salt and pepper. Serve with fried sage leaves (see note).
Step by step:
1. 1
2. Bring large pot of water to boil over high heat. Salt water well, and add parsnips. Cook until very tender, 15-20 minutes.
3. 2
4. Meanwhile, heat 2 tablespoons olive oil small saucepan with 6 sage leaves.
5. Heat on the lowest flame for 5 minutes, remove from heat, and allow to steep for another 5 minutes.
6. 3
7. Drain the parsnips and place in food processor.
8. Remove sage from oil and add sage oil to food processor along with remaining 3 tablespoons extra virgin olive oil. Purée until smooth. Season to taste with salt and pepper.
9. Serve with fried sage leaves (see note).
Nutrition Information:
covered percent of daily need
