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Credit: Nicholas Calias, CEC, Director of Food and Beverage Operations/Corporate Executive Chef, The Colonnade Hotel and Brasserie JO, Boston
Sizzle, Winter 2011
Oil, as needed
1 small onion diced
1 lb. parsnip, peeled and diced
3 oz. Marsala wine
4 oz. chicken stock
Salt and pepper, to taste
Method: In pan, put oil and onion; sweat lightly. Add parsnip; saute to caramelize. Deglaze with wine; add stock. Once parsnips are tender, remove from liquid. In blender, purée until smooth. Add salt and pepper.
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