Parsnip Puree with Sautéed Shrimp and Tarragon


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  • Total Time:
  • Servings: 4

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  • 1 pound parsnips, peeled and thinly sliced
  • 2 cups milk
  • 1 cup water
  • Salt
  • Freshly ground pepper
  • 3 tablespoons unsalted butter
  • 12 large shrimp—shelled, deveined and halved lengthwise
  • 1 tablespoon coarsely chopped tarragon
  • Lemon wedges, for serving

How to make this recipe

  1. In a medium saucepan, cover the parsnips with the milk and water, add a pinch of salt and bring to a boil. Simmer over moderately low heat until the parsnips are tender, about 10 minutes; drain, reserving 1/4 cup of the cooking liquid. Transfer the parsnips and the reserved liquid to a food processor and puree. Return the puree to the saucepan, season with salt and pepper and keep warm.

  2. In a large skillet, melt the butter. Add the shrimp, season with salt and pepper and cook over moderate heat, stirring, until the shrimp are pink and just white throughout, about 3 minutes. Stir in the tarragon. Spoon the parsnip puree onto plates, top with the shrimp and drizzle with the butter. Serve with lemon wedges.

Contributed By Photo © Antonis Achilleos Published September 2004

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