980 N. Michigan Ave., Chicago
Spiaggia Parsnip Espresso Puree
4 pounds parsnips, turnips & rutabaga peeled and diced
1 medium onion, peeled and cut into small dice
2 sticks unsalted butter
1 quart heavy cream
½ teaspoon ground espresso, or more if desired
add a little Parmigiano Reggiano cheese
Sea salt and freshly ground black pepper
In a heavy bottomed pan over medium-low heat, melt the butter. Add the onions and slowly sweat them until translucent, about 15 minutes. Make sure to stir often and do let them brown or caramelize.
Add the parsnips and slowly cook until tender, 10 to 12 minutes. Add the cream, and turn up the heat to medium. Reduce until thick.
Carefully transfer the heated vegetable cream mixture to a food processor. (This may have to be done in batches) Puree until smooth. Pass through a fine sieve or chinois to insure there are no lumps. Add the espresso, cheese and season with salt and pepper to taste. Mix well to combine.