The sweet silky parsnip puree and the somewhat bitter Brussels Sprouts are great on their own but when you combine them, the textures and flavors really compliment each other.  I never actually separated the individual leaves from the Brussels Sprouts - it’s somewhat tedious in the beginning but once you get the hang of it it goes pretty quick.  The recipe was inspired from something I cut out of a magazine - I’m sorry but I’m not sure which one.

Parsnip Puree with Sauteed Brussels Sprouts Leaves

Serves 8

3 lbs. parsnips, peeled and cut into approx. 1 inch pieces
3/4 stick unsalted butter, cut into pieces
1 1/2 cups whole milk
10 oz. Brussels sprouts
1 1/2 Tbls. olive oil

Cook the parsnips in a pot of salted boiling water until tender, about 15 to 20 minutes.  Drain and place in a food processor.  Add the butter, milk and salt and pepper to the processor and puree until smooth.  Adjust your seasonings.

Remove and reserve all but the smallest leaves from the Brussels sprouts.

Heat the oil in a large skillet over medium heat.  Add the sprouts and saute for about 3 to 4 minutes, until there are patches of brown and the sprouts taste cooked.  Season with salt and scatter the leaves over the puree.