Parsnip Puree with Sauteed Shrimp and Tarragon

• 1 pound parsnips, peeled and thinly sliced
• 2 cups milk
• 1 cup water
• Salt
• Freshly ground pepper
• 3 tablespoons unsalted butter
• 12 large shrimpshelled, deveined and halved lengthwise
• 1 tablespoon coarsely chopped tarragon
• Lemon wedges, for serving

1. In a medium saucepan, cover the parsnips with the milk and water, add a pinch of salt and bring to a boil.
2. Simmer over moderately low heat until the parsnips are tender, about 10 minutes; drain, reserving 1/4 cup of the cooking liquid.
3. Transfer the parsnips and the reserved liquid to a food processor and puree.
4. Return the puree to the saucepan, season with salt and pepper and keep warm.
5. In a large skillet, melt the butter.
6. Add the shrimp, season with salt and pepper and cook over moderate heat, stirring, until the shrimp are pink and just white throughout, about 3 minutes.
7. Stir in the tarragon.
8. Spoon the parsnip puree onto plates, top with the shrimp and drizzle with the butter.
9. Serve with lemon wedges.

parsnips, milk, water, salt, freshly ground pepper, unsalted butter, tarragon, lemon wedges

Taken from www.foodandwine.com/recipes/parsnip-puree-with-sauteed-shrimp-and-tarragon (may not work)