This recipe is for Salmon with Parsnip Puree and Leeks from the food section of The Boston Globe.

Ina Garten’s Parsnip Purée Is the Most Soothing Holiday Side From her new book, Go-To Dinners, this Thanksgiving-ready recipe only needs a few ingredients and can be made in advance.

Boil until reduced to ¾ cup. Return the parsnips to the pan and add the butter. Working in batches, transfer the contents of the saucepan to a food processor and puree until smooth.

Blend into puree: Round out your next chicken dish with parsnip puree. Simply sauté sliced shallots in olive oil, add chopped parsnips with a little water, then simmer until tender.

Still on the bone, the rib is plopped atop a cloud of parsnip that was first poached in milk to draw out its naturally sweet flavor. For a touch of crunch, the chef adds a deep-fried lotus root chip.

Season with salt and pepper Plating: Add about ½ cup of parsnip puree to center of plate. Place sea bass on top of puree and then drizzle red pepper tomato sauce around the outside of the parsnip ...

For Parsnip Puree: 8 each parsnips, peeled and cut into 1" rounds 1 each herb bundle (wrap two bay leaves, 4 sprigs thyme, 6 parsley stems, 8 black peppercorns, 8 coriander seeds, in cheesecloth) ...

Parsnip and celery root puree a creamy side dish change of pace There are several ways to prepare root vegetables for a mash or puree.

Blend into puree: Round out your next chicken dish with parsnip puree. Simply sauté sliced shallots in olive oil, add chopped parsnips with a little water, then simmer until tender.