3 cups purée made from roasted parsnips, potatoes, one additional unidentified root vegetable, onions, garlic, butter, cream, and a small amount of stock; quantities TBD.
Prepare & package
Roast the parsnips, potatoes, unidentified additional root vegetable, onions, and garlic in the oven until browned and completely tender. Purée with butter, cream, and a small amount of stock until smooth. Cool, portion 3 cups per bag, vacuum-seal, and freeze.
Store & thaw
Freeze vacuum-sealed. Exact water-bath reheating temperature and time remain TBD.
Cook or reheat
Reheat in the sealed bag in a sous-vide water bath until hot. Transfer to a saucepan and cook gently, stirring, until any excess moisture evaporates and the desired consistency returns.
Finish & serve
Adjust consistency and seasoning as needed. Serve with Mojo Pork Tenderloin.