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Parsnip Puree (for piquillos)

yield
20 orders
servings
expiration date
1 shift
ADDITIONAL PREP RECIPE
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ingredients
  • 5 lbs Peeled and halved parsnips​
  • 13 fl oz Rosemary Oil​
  • 4 fl oz Water
  • 4 oz Confit Garlic​
  • 2 tbsp Kosher Salt​
  • 1 tbsp Ground white pepper​

Equipment:

  • Sheet Pan​
  • 6inch deep Hotel Pan​
  • Mixing Bowl​​
  • Measuring spoons​
  • Measuring Cups​
  • Scale​
  • Large wide pot

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sourcing
PROCEDURE
  1. Place parsnips in perforated hotel pan and steam in alto-sham for 25 minutes at 185 degrees 50% steam.  (You can also chop parsnips and boil in water for some amount of time of until fork tender)​
  2. Remove parsnips from alto sham, cut in ¼’s and place in robot coupe with all other ingredients.​
  3. Puree until smooth and creamy.  (You can add slightly more water to achieve a thinner consistency)​
  4. Keep hot in a double boiler for service

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CRITICAL CONTROL POINT
VIDEO