Ingredients

• 2 pounds parsnips, peeled, trimmed, and cut into 1-inch chunks
• Kosher salt
• 5 tablespoons extra virgin olive oil, divided
• 6 leaves fresh sage
• Freshly ground black pepper
• 6 fried sage leaves as garnish (optional, see note)

Procedure

1. Bring large pot of water to boil over high heat. Salt water well, and add parsnips. Cook until very tender, 15-20 minutes.
2. Meanwhile, heat 2 tablespoons olive oil small saucepan with 6 sage leaves. Heat on the lowest flame for 5 minutes, remove from heat, and allow to steep for another 5 minutes.
3. Drain the parsnips and place in food processor. Remove sage from oil and add sage oil to food processor along with remaining 3 tablespoons extra virgin olive oil. Purée until smooth. Season to taste with salt and pepper. Serve with fried sage leaves (see note).

Note

To fry sage leaves, heat 1/4 cup olive oil in small saucepan to 325°F. Drop sage leaves in three at a time and cook, agitating occasionally until crisp, 45 seconds to 1 minute 15 seconds. Drain on paper towels and season with salt.