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Parsnip Puree with Sautéed Shrimp and Tarragon
© Antonis Achilleos

Parsnip Puree with Sautéed Shrimp and Tarragon

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  1. 1 pound parsnips, peeled and thinly sliced
  2. 2 cups milk
  3. 1 cup water
  4. Salt
  5. Freshly ground pepper
  6. 3 tablespoons unsalted butter
  7. 12 large shrimp—shelled, deveined and halved lengthwise
  8. 1 tablespoon coarsely chopped tarragon
  9. Lemon wedges, for serving
  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.


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