Just For Danchi: My vanilla bean parsnip puree

Parsnips are one of my absolutely favourite root vegetables; usually eaten in the autumn months I find no harm in warming them up for winter or lightening them up for spring. This puree is a favorite of mine with quality red meat such as a good filet or a few perfect Australian lamb chops. It compliments charred-grilled flavours perfectly, adding a softer yet rustic touch and if the texture is kept more stiff, parsnip puree makes a great substitute for mashed potatoes. This puree also pairs perfectly with seared scallops, tuna or other subtle white fishes. Finish it off with a crisp white Riesling and you're all set...

 Last evening I posted that I was making filets with braised swiss chard and a vanilla bean parsnip puree and out of nowhere squeeks a little facebook comment from an old friend, Danchi, requesting the recipe. Beware, I do not measure when I cook unless I am following a recipe (rare, but it happens) so here's my best shot. Danchi, this is just for you! Enjoy!

• 1 medium russet potato (peeled and diced)
• 4-5 medium sized parsnips (peeled and diced)
• seeds from 1 small vanilla bean, or 1 teaspoon of high quality, pure vanilla extract
• 1/2 cup to 1 cup heavy cream (exact amt up to you)
• 1 garlic clove (minced)
• salt and pepper to taste (I prefer truffle salt and white pepper)
• 2 tsp truffle oil
• 3 Tbs butter
• Food Processor to puree is a must due to the texture of parsnips

Bring water to a boil and cook potato and parsnips until tender.
Saute butter, minced garlic and vanilla bean seeds (or extract) lightly until brown butter formation to infuse the butter with garlic and to enhance vanilla. Stir in heavy cream, reduce heat and let simmer for a few minutes
Strain potatoes and parsnips, transfer to food processor. Pulse lightly a few times, add butter, vanilla, garlic and cream mixture- puree.
Taste and season with salt, pepper and truffle oil- puree.
If you would like the puree less stiff, you can add more heavy cream until it is the desired texture. You may need to add a little more salt and pepper if you do this step.