Chef Paul Young | Reinhart Corporate
- 2 oz Parsnip Fresh
- 1 ea Idaho Russet Potato
- 1 oz Butter Solid, Unsalted Sweet Cream
- 1 tsp Nutmeg Ground
- 1/4 C Milk Whole
- 1 Tbsp Salt Coarse Kosher
- For the Puree: Peel and chop both the parsnips and potatoes. Boil the parsnips and potatoes in 2 quarts of water for 15 minutes or until fork tender. Drain the mixture. Add the parsnips and potatoes back into the pot, add the milk, nutmeg and salt and bring to a simmer for 2 minutes. Whisk the mixture vigorously until a puree is formed. Whisk in the butter and serve.