Parsnip puree is naturally sweet and heightened with fresh rosemary and a hint of garlic. Garnish with fresh herbs and extra-virgin olive oil.
I was hunting through the produce area searching for some inspiration to pair with my upcoming recipe for next week’s post and saw parsnips, perfect.
The dish turned out amazing! It is one of my favorite overall dishes I have ever created and can’t wait to eat it again and to share with all of you!
Anyways, the parsnip puree itself is super delicious and versatile as well. I have made grilled patties, sauteed in butter served with eggs over the top, used it as a vegetable dip, served it with the upcoming dish, and ate it by the spoonful!
What are Parsnips
Parsnips are a root vegetable and member of the carrot family. The skin has a cream-colored hue and the flavor has a mild earthy and nutty flavor, all while being a bit less sweet than a carrot.
How to make Parsnip Puree
Peel and cut the parsnips into ¾ inch cubes and place them in a medium size pot with the salt. Completely cover the parsnips in water and add the sachet garni. Bring to water to a boil and reduce to a simmer.
A sachet garni is a small sack containing herbs and spices. These are used to season soups, sauces, stocks, and much more. I generally cut pieces of cheesecloth, place the herbs and spices inside, and tie with butcher’s twine but they do make small sacks specifically for this use.
Cook the parsnips until they are completely tender and then drain well. Remove the sachet garni and puree with the addition of the milk using a high-powered blender, emulsion blender, or a food processor.
Once the parsnips are breaking down, add the seasonings and the heavy cream one or two tablespoons at a time. The puree should be thick and creamy.
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Looking for more great recipes? Check out roasted cabbage wedges with roasted red pepper sauce and green beans and capocollo.
Roasted cabbage with red pepper sauce Green Beans and Capocollo
Perfectly Creamy Parsnip Puree
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3 1/2 cups 1x
- Category: Savory Sides
- Method: Stove Top
- Diet: Gluten Free
Description
Parsnip puree is naturally sweet and heightened with fresh rosemary and a hint of garlic. Garnish with fresh herbs and extra-virgin olive oil.
Ingredients
1.5 lb parsnips (pre-peeled) or 1 lb peeled and ends cut off, 3/4 inch dice
1/2 tsp kosher salt
For the sachet garni:
10 whole black peppercorns
1 sprig fresh rosemary
1 garlic clove
For the puree:
1/2 cup whole milk
1/4 tsp white pepper
3/4 tsp kosher salt
6-7 Tablespoons heavy cream
Instructions
Peel and cut the parsnips into ¾ inch cubes and place them in a medium size pot with the salt. Completely cover the parsnips in water.
Cut a piece of cheesecloth and wrap the herbs and spices inside, then tie with butcher’s twine. Add the sachet garni to the parnsips.
Bring to water to a boil and reduce to a simmer.
Cook the parsnips until they are completely tender and then drain well.
Remove the sachet garni and puree parsips with the addition of the milk using a high-powered blender, emulsion blender, or a food processor.
Once the parsnips are breaking down, add the seasonings and the heavy cream one or two tablespoons at a time.
Garnish:
fresh herbs and extra virgin olive oil (optional)
Notes
*If you do not have a scale at home, weigh one and a half pounds of parsnips when purchasing. By the time you peel and cut off the ends, approximately one pound will be remaining.
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