Travel Reference
In-Depth Information
5
Day Boat Scallops with Parsnip
Puree and Cider Beurre Blanc
PARSNIP PUREE
In a medium pot, bring the parsnips, milk, and butter
almost to a boil, then lower the heat and simmer gently
until very tender. Drain, reserving the cooking liquid.
Puree the parsnips in a food processor until smooth.
Season to taste. Transfer to a clean pot and set aside,
covered, to keep warm.
PARSNIP PUREE
2 pounds parsnips, peeled and
roughly chopped
1 quart whole milk
¼ pound (1 stick) butter
Salt and freshly ground pepper
BEURRE BLANC
1 quart apple cider
BEURRE BLANC
While the parsnips are cooking, combine the cider,
shallots, peppercorns, and bay leaves in a heavy stain-
less steel pot. Bring to a boil and then lower the heat
to a strong simmer. Cook until the cider is reduced to
about 2 cups syrup. Remove from the heat
.
2 shallots, sliced
6 whole black peppercorns
2 bay leaves
½ pound (2 sticks) cold butter,
cut into cubes
APPLES
1 cup water
Whisk in the butter piece by piece, until it is all incor-
porated and the liquid is satiny. Strain through a fine
mesh strainer into a small pot. Keep warm.
3 cups white wine
1 cup sugar
1 bay leaf
APPLES
Combine 1 cup of water, the wine, sugar, bay leaf,
cloves, and star anise in a heavy stainless steel pot.
Bring to a boil and stir until the sugar dissolves. Lower
the heat so the liquid just barely simmers. Add the
apples and poach until just tender.
2 whole cloves
1 piece star anise
2 flavorful apples, preferably
organic, peeled, halved, and
cored
1 tablespoon unsalted butter
(
continued on next page
)
Drain the apples and dry them thoroughly with paper
towels. Melt butter in a heavy skillet over medium-
high heat. When the butter is bubbling, add the apples
