Beef “Cappuccino” with Parsnip Foam

Instructions

1. 1

   Place the parsnips in a saucepan. Cover with water and add salt. Bring to a boil and cook until tender. Drain.

2. 2

   In a food processor, purée the parsnips and butter. Add the milk in a thin stream and process until smooth. Strain. Refrigerate until chilled, about 45 minutes.

3. 3

   In a bowl, gently combine the puréed parsnips and whipped cream. Refrigerate.