Beef “Cappuccino” with Parsnip Foam
Beef “Cappuccino” with Parsnip Foam
Ingredients
- 2 cups (500 ml) peeled, diced parsnips
- 1 tablespoon (15 ml) butter
- 2/3 cup (150 ml) milk
- 2/3 cup (150 ml) 35% cream, whipped
- 3 lb (1.5 kg) beef soup bones
- 3 carrots, cut into thick rounds
- 3 stalks celery, cut into large pieces
- 2 cloves garlic, peeled
- 1 onion, quartered
- 2 tablespoons (30 ml) olive oil
- 6 cups (1.5 litres) water
- Salt and freshly ground pepper
Instructions
- Place the parsnips in a saucepan. Cover with water and add salt. Bring to a boil and cook until tender. Drain.
- 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.
- In a bowl, gently combine the puréed parsnips and whipped cream. Refrigerate.
Beef “Cappuccino” with Parsnip Foam