We started by cooking down red wine. When the wine was reduced by half we added the parsnips and some sugar. We cooked the parsnips until they were tender and glazed with the red wine syrup. We weighed the mixture and calculated 0.5% salt and 0.15% xanthan gum. We put the glazed parsnips in the blender and pureed them smooth. Then we added the salt and xanthan gum and pureed them in. We strained the parsnips through a chinois. The finished puree was a light aubergine color. The flavor was wine forward, balanced by the sweet, earthy parsnips. It was wonderful paired with a spiced, deep fried filet.
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February 9, 2005
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