Side Dish: France – Purée de Panais et Pommes de terre au Beurre Noisette (Brown Butter Parsnip and Potato Purée)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

1 lb (450 g) Yukon Gold potatoes, peeled and cut into 1-inch chunks
12 oz / 340 g parsnips, peeled, woody cores removed, cut into 1-inch chunks
1 small garlic clove, lightly smashed
Kosher salt, to taste
4 tbsp (60 g) unsalted butter
1 / 2 cup (120 ml) whole milk, warmed (plus more as needed)
2 tbsp crème fraîche or sour cream
2 tbsp finely snipped fresh chives
1 / 2 tsp finely grated lemon zest
Freshly ground white pepper (or black), to taste
Pinch of freshly grated nutmeg (optional)

Instructions

Place potatoes, parsnips, and garlic in a pot, cover with cold water by 1 inch, and season generously with salt. Bring to a boil, then reduce to a gentle simmer and cook until very tender, 15–20 minutes.
While they cook, brown the butter: melt butter in a small skillet over medium heat, swirling, until the milk solids turn deep golden and smell nutty, 3–5 minutes. Remove from heat.
Warm the milk in a small saucepan or microwave until steaming.
Drain the potatoes and parsnips well; discard the garlic. Return vegetables to the hot pot over low heat for 1 minute to evaporate excess moisture.
Pass through a ricer or mash until smooth. Stir in the warm milk and half of the brown butter, then the crème fraîche. Season with salt and white pepper; adjust consistency with a splash more milk if needed.
Fold in chives and lemon zest (and nutmeg if using). Transfer to a warm serving dish and drizzle the remaining brown butter over the top before serving.