This parsnip purée is a nice alternative to the usual potato version. If you’re looking to introduce a bit of greenery to the meal, garlicky kale would be ideal. Here is how to prepare it.
Yield: 6 servings
Ingredients:
Parsnip Purée
– 2 pounds parsnips, peeled and cut into chunks
– 4 tablespoons butter
– 1/2 cup heavy cream
– Salt, to taste
– Pepper, to taste
Sole
– 6 sole filets
– Salt, to taste
– Pepper, to taste
– 1 tablespoon fresh thyme leaves, chopped
– 1/2 cup all-purpose flour
– 3 tablespoons olive oil
Garlicky Kale (Optional Side)
– 1 bunch kale, washed and chopped
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt, to taste
– Pepper, to taste
Directions
To begin with, peel and cut 2 pounds of parsnips into chunks. Then add the parsnips to a pot, and cover with cold water by 2 inches. Boil until parsnips are fork tender, about 30 minutes. Next drain the water and add parsnips to the bowl of a food processor fitted with a steel blade. Add butter. Purée until smooth. Add cream, and pulse another few seconds. Season with salt and pepper.
Pat sole dry, and season with salt and pepper. Add thyme and flour to a small bowl. Dip filets into flour until well coated. Shake gently to remove excess.
Add oil to a nonstick sauté pan on medium-high heat. Add sole and cook until golden brown and just cooked through, about 2 minutes per side. Serve the cooked sole filets alongside the warm parsnip purée. Optionally, serve with garlicky kale on the side to add some greenery to the meal.
