Parsnip Purée
Home  |  Indian Recipes  |  Thai Recipes  |  Main Dishes  |  Desserts  |  Leave a Comment  |  Recipes by Email  |  About    Copyright © Suzanne’s Recipe File  |  Privacy Policy
►Home- All Recipes ►Side Dish Recipes ►Potato Salad ►Mushroom Tart - Galette ►Cole Slaw ►Roasted Vegetables ►Roasted Brussels Sprouts ►Roasted Grapes and Sausage ►Baked Rice with Pomegranate Relish ►Corn Pudding ►Corn Bread ►Bagels ►Parsnip Puree ►Mashed Potatoes ►Sweet Potato Casserole ►Mashed Cauliflower ►Baked Potatoes ►Glazed Carrots ►Cranberry Sauce ►Irish Soda Bread ►Sauteed Squash ►Green Bean Casserole ►Gravy ►Stuffing ►Leave a Comment ►Get Recipes by Email
What to do with parsnips?  They have the sweetness of carrots but with a nutty flavor that is surprising for this root vegetable.  This is easy to make and can be done a day ahead of time.  What a great substitute for mashed potatoes!  Use the puree as a base to show off a main course, as in the photo below. Ingredients: 1 pound parsnips, peeled and chopped into medium sized bits ½ cup heavy cream, may substitute half and half but perhaps you will have to reduce the amount to get the consistency you like ½ cup whole milk, may use low fat while adjusting for consistency 2 tablespoons unsalted butter 2 garlic cloves, peeled and chopped fine Salt to taste Optional:  Powdered nutmeg or paprika, or parsley/cilantro for dusting before serving. Boil everything at a medium boil for about 15 minutes.  Test to see that the parsnips are soft so that a fork goes through them easily.  Then purée everything in a blender until smooth.  In the blender, check for a silky smooth consistency and add liquid as needed.  You can make this a day ahead of time and reheat it before serving, possibly adding a little more cream, milk (to get the consistency as you like) and/or salt before serving.  Try serving with a dusting of powdered nutmeg or paprika or some parsley/cilantro.
View Suzanne on Pinterest