Parsnip Puree
Serves: 6
Lilian Bahringer
1 January 1970
Based on User reviews:
54
Spice
54
Sweetness
46
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
6 cups
Whole Milk6 cloves
Garlic (peeled and smashed)2 tbsps
Butter2 tbsps
Salt450 g
Bacon (diced)1810 g
Rib (short)2 tbsps
Canola Oil2 cups
Carrot (1-inch dice)2 cups
Celery (1-inch dice)2 tbsps
All-Purpose Flour2 tsps
Dried Rosemary1 tsp
Red Chili Flakes1 tbsp
Pickling Spice1 cup
Red Wine3 cups
Beef Stock1.5 cups
Balsamic Vinegar3 cup
Pomegranate Juice5 tbsps
HoneyDirections:
1
In a large heavy bottom pot over medium heat, add in celery root, parsnip root, whole milk, garlic and thyme
2
Bring to a simmer and reduce heat
3
Simmer 5 to 7 minutes or until fork tender
4
Strain, reserving liquid
5
Discard thyme bundle
6
Place vegetables in food processor and pulse, adding reserved liquid as necessary to desired consistency, pulse to desired texture
7
Add butter and salt and pepper to taste, and pulse
8
Garnish with bacon and fried onions
9
Serve with reduced broth from Short Ribs
10
Preheat oven to 350 degrees F
11
In a large Dutch oven, over medium-high heat, cook bacon to render fat
12
Remove bacon and reserve for another use
13
Season ribs with salt and pepper
14
Sear all sides of ribs, in batches, ends included, and then remove
15
Add in vegetables, cook for 5 minutes, add flour and spices, cook for 3 minutes longer and deglaze pan with red wine
16
Put the ribs back into pot and add stock to cover 3/4 of the way up the ribs
17
Cover and cook in oven for 1 hour 30 minutes to 1 hour 45 minutes or until fork tender
18
Remove ribs to a baking dish and brush with Balsamic Glaze, cover with foil and keep warm in a preheated 250 degrees F oven
19
Strain and reduce broth by a third
20
(Reserve broth for another use
21
) In a small pot over medium heat, combine all ingredients
22
Whisk occasionally and reduce by one third