Parsnip Puree with Sautéed Shrimp and Tarragon

Name: Parsnip Puree with Sautéed Shrimp and Tarragon
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Lemon wedges, for serving; 473 milliliters milk; 454 grams parsnips, peeled and thinly sliced; 4 servings Freshly ground pepper; 4 servings Salt; 12 larges shrimp—shelled, deveined and halved lengthwise; 1 Tbsp coarsely chopped tarragon; 3 Tbsps unsalted butter; 237 milliliters water

Parsnip Puree with Sautéed Shrimp and Tarragon is a gluten free, primal, and pescatarian side dish. This recipe serves 4. One portion of this dish contains approximately 9g of protein, 13g of fat, and a total of 260 calories. If you have lemon wedges, tarragon, pepper, and a few other ingredients on hand, you can make it. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

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.

Ingredients you will need

Parsnip

Water

Milk

Salt

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Salt And Pepper

Parsnip

Equipment you will use

Food Processor

Sauce Pan

In a large skillet, melt the butter.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Tarragon