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Roasted Garlic Parsnip Puree Recipe

 
McCormick for Chef No Photo

Yield: 4 and 24 servings


*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4) 24 Servings Resized (xx) Servings
Ingredients Quantities Instructions
Parsnips, peeled and cut 1" dice 2 cups Place parsnips into the chicken stock. Boil until a paring knife can be inserted without resistance. While the parsnips are cooking caramelize the onions in the butter. Add the seasoning to the onions and sweat an additional minute. Add the onion and spice mixture to the cooked parsnips and run through a food mill or food processor until smooth. Mix in the apple butter and 1 cup of the reserved parsnip cooking broth to the mix until you get the consistency of loose mashed potatoes.

No salt-added chicken stock 3 cups
Unsalted butter 2 tsp
White onion, diced 3/4 cup
Lawry's Salt-Free Garlic and Herb Seasoning 1 tbsp
Thyme Leaves 1/4 tsp
Pepper, Black Coarse Grind 1/4 tsp
Apple butter 1/4 cup
Ingredients Quantities Instructions
Parsnips, peeled and cut 1" dice 12 cups Place parsnips into the chicken stock. Boil until a paring knife can be inserted without resistance. While the parsnips are cooking caramelize the onions in the butter. Add the seasoning to the onions and sweat an additional minute. Add the onion and spice mixture to the cooked parsnips and run through a food mill or food processor until smooth. Mix in the apple butter and 1 cup of the reserved parsnip cooking broth to the mix until you get the consistency of loose mashed potatoes.

No salt-added chicken stock 18 cups
Unsalted butter 4 tbsp
White onion, diced 4 1/2 cups
Lawry's Salt-Free Garlic and Herb Seasoning 6 tbsp
Thyme Leaves 1 1/2 tsp
Pepper, Black Coarse Grind 3 tsp
Apple butter 1 1/2 cups
Ingredients Quantities Instructions
No Resize Selected

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