This duo of chestnut and parsnip puree is a very easy and savory side dish for beef or chicken that will bring you back to the flavors of the fall season.
- 3,5 oz (100g) parsnip, peeled and cut into cubes
- 7 oz (200g) potatoes
- 1 1/2 cup (40 cl) semi-skimmed milk
- 1,5 oz (40g) butter
- Salt & pepper
- 1 garlic clove, crushed
- 1,5 oz (40g) parmesan, grated
- 10,5 oz (300g) chestnut puree, unsweetened
- Fresh Thyme
- 1 handful hazelnut, crushed
- Cook the parnsnip in boiling water in a medium saucepan for about 10 minutes or until it is tender. Boil the potatoes with water in another saucepan and once cooked, drain and let cool for a few minutes before removing the skin.
- For the parsnip puree: crush the diced parsnip and the potato with a potato masher. Transfer the puree in a saucepan with 1 cup of milk. Add 2/3 of the butter, a pinch of salt, pepper, crushed garlic and parmesan. Stir over low heat until the milk is absorbed. Set aside.
- For the chestnut puree: heat 0,5 cup of milk in a saucepan with the chestnut puree (unsweetened) and add the remaining butter. Melt slowly, then season with salt and pepper.
- Set up in the plate directly, using a stainless steel round form, starting with a layer of chestnut puree topped with a layer of parsnip puree. Garnish with cruched hazelnuts and fresh thyme, and serve immediately.