At the farmers market last weekend, I bought some beautiful parsnips and leeks. Parsnips are a root vegetable in the carrot family and have a great sweet quality when cooked. I knew I wanted to incorporate basil into my puree since I have a ton growing in my garden. I found a simple recipe by Tyler Florence and adjusted the thyme and bay leaf for basil. The puree turned out fabulous, buttery and rich with sweet and savory notes. I quickly grilled allegro marinated chicken and leeks and served them atop my puree.
Check out Tyler's recipe for parsnip puree HERE!