Saturday, November 08, 2008


Tried out the recipe in Gourmet magazine. Pureed Parsnips with sauteed brussel sprout leaves. The combination of textures was fun. The snap of the brussel sprout leaves and the mellow flavor was good with the aromatic puree.

I think, though, I like roasted parsnips better than boiled. I like how the parsnip caramelizes when it's roasted.

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