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Pork Cutlets w/Parsnip Purée, Arugula + Hazelnut Rig

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Preparation info
    • Difficulty

      Easy

Appears in
Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes

By Abra Berens

Published 2021

  • About

Ingredients

  • 1 onion (about 8 oz [225 g]), thinly sliced
  • Salt

Method

In a medium pot, sweat the onions with a pinch of salt in a knob of butter over medium heat. Add the white wine and cook until almost dry. Add the parsnips and toss to coat.

Add the cream and cover with a cartouche (parchment paper lid), turn down the heat to low, and simmer until tender, 20 minutes.

Transfer to a food processor and process to a very smooth purée. Adjust the sea

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