1 1/2 tbsp cold unsalted butter 1 pound parsnips, peeled and sliced into 1/2-inch thick rounds 1/2 lb apples, peeled and cut into 1-inch cubes 1 1/4 cups water
Coarse salt
Melt 1 tbsp of butter in a large skillet over medium heat. Cook parsnips in a single layer until just golden on the bottoms, 8-10 minutes. Flip, and add apples, water, and 1/2 tsp salt. Raise heat to medium-high, and simmer, covered, until parsnips and apples are very soft, 15-20 minutes. Remove from heat and let stand, covered to retain moisture, until slightly cooled, about 5 minutes. Puree mixture in a blender until smooth. With blender running, add remaining 1/2 tbsp butter.
Adapted from Martha Stewart Living, November 2010
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This recipe was most recently featured in
Boston Organics Newsletter No. 15 of 2016.