From Lunds and Byerly’s Real Food Fall 2010
Modified by Sarah Woutat
1 pound carrots
1 pound parsnips
2 cups whole milk
2 large garlic cloves, peeled
8 large sage leaves
1/8 cup olive oil
salt and pepper to taste
Peel carrots and parsnips and cut into ½-inch pieces. Place in large saucepan. Add milk (it will not cover veggies), garlic cloves, 2 torn sage leaves, and salt and pepper. Bring to a boil. Lower heat, place cover askew, and simmer 25 minutes until the veggies are very soft. Drain, reserving liquid.
Put veggies in a food processor; process until very smooth, adding cooking liquid as needed to make a thick and creamy puree. Season with salt and pepper. Transfer to large saucepan to reheat.
Heat oil in small skillet until hot. Add remaining sage leaves and fry 1 minute until crisp; drain on paper towel. Sprinkle sage with salt and serve atop puree.