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Easy
By Abra Berens
Published 2021
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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