Mandoline Slicer - Ideal for thinly slicing parsnip and Brussels sprouts leaves quickly and uniformly, ensuring even cooking.
Immersion Blender - Essential for making smooth purees from the sautéed vegetables without straining them through a traditional blender or food processor.
Dutch Oven - Useful for boiling parsnips to achieve a creamy texture before pureeing, especially when cooking in batches.
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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