Name: Parsnip Purée with Sautéed Brussels Sprouts Leaves
Ingredients: 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

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Parsnip Purée with Sautéed Brussels Sprouts LeavesJohn Kernick

Your guests will wonder what makes this purée so silky. You can either look away demurely, hoarding your secret, or confess that its parsnips. Here, the floral subtlety of these ivory tubers is bolstered by the bite of whole Brussels sprouts leaves.

Cooks notes:

•Parsnip purée can be made 1 day ahead and chilled. Reheat in a heavy saucepan over low heat, covered, stirring occasionally, 20 to 30 minutes.
•Leaves can be separated 1 day ahead and chilled in a sealable bag.

Recipe notes

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