Parsnip Purée With Sautéed Brussels Sprouts Leaves

• 3 pounds parsnips, peeled, quartered lengthwise, and cut into 1-inch pieces
• 3/4 stick unsalted butter, cut into pieces
• 1 1/2 cups whole milk
• 10 ounces Brussels sprouts
• 1 1/2 tablespoons olive oil
• 3 tablespoons water

1. Cook parsnips in a 5-to 6-quart pot of boiling water with 1 tablespoon salt, covered, until very tender, 15 to 20 minutes, then drain.
2. Puree hot parsnips with butter, milk, and 1/2 teaspoon each of salt and pepper in a food processor until smooth. Season with salt, then transfer to a serving dish and keep warm, covered.
3. Meanwhile, remove and reserve all but smallest leaves from Brussels sprouts, trimming stem ends as necessary.
4. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook leaves, tossing occasionally, until browned in patches, 2 to 3 minutes. Add water and cook, tossing, until leaves are slightly wilted and water has evaporated, 1 to 2 minutes. Season with salt and scatter leaves over parsnip puree.

parsnips, unsalted butter, milk, brussels, olive oil, water

Taken from www.epicurious.com/recipes/food/views/parsnip-puree-with-sauteed-brussels-sprouts-leaves-350640 (may not work)