French In A Flash: Parsnip Purée With Olive Oil And Sage Recipe

• 2 pounds parsnips, peeled, trimmed, and cut into 1-inch chunks
• Kosher salt
• 5 tablespoons extra virgin olive oil, divided
• 6 leaves fresh sage
• Freshly ground black pepper
• 6 fried sage leaves as garnish (optional, see note)

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. Puree until smooth. Season to taste with salt and pepper. Serve with fried sage leaves (see note).

parsnips, kosher salt, extra virgin olive oil, sage, freshly ground black pepper, sage

Taken from www.seriouseats.com/recipes/2010/11/french-in-a-flash-parsnip-puree-with-olive-oil-and-sage-recipe.html (may not work)