Winter Squash and Parsnip with Sage-Infused Cream
Created by Chef Karen Symington MuendellServes: 4 – 6 • Course: Side Dishes • Season(s): Fall, Winter
Ingredients
- 1 squash, such as butternut, acorn or delicata, peeled and cubed
- 3 parsnips, peeled and cubed (you may substitute carrots)
- salt and pepper
- 1 1/2 tablespoons Chinese Five-Spice powder
- 3 tablespoons butter
- 1 clove garlic, minced or pressed
- 2 cups heavy cream
- 1 sprig sage leaves
Instructions
Bring a large pot of water to the boil. Add salt and cook squash and parsnips separately until fork tender. Drain. Season with a little bit of pepper and the Chinese Five-Spice.
In a skillet, melt butter, then add garlic. Cook 1 minute, then add squash and parsnips and sauté until light golden brown. Remove.
In same skillet, pour in cream. With the back of a knife, lightly bruise sage then add to cream. Bring to a simmer, and allow to reduce by half. Taste and season with salt and pepper.
Add squash/parsnip mix, (including any juices they exuded) to the cream and toss to combine. Cook just to heat through and pour into serving dish, removing sage.