Perfectly Creamy parsnip puree is naturally sweet and heightened with fresh rosemary and a hint of garlic. Garnish this ultimate side dish with fresh herbs, and extra-virgin olive oil or butter. Parsnip puree is an absolute perfect side dish to pair with any number of proteins or vegetables.
Inspiration for Perfectly Creamy Parsnip Puree
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 parsnip puree is super delicious and versatile. I have made grilled patties, sauteed in butter served with eggs over the top, used it as a vegetable dip, and served it with the upcoming dish, boeuf bourguignon.
This dish has been quite popular in my house and on the Pantry and Larder website, thank you Veronica!! They love it served with seared scallops and pork chops!
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.
Nutrition Facts
One serving is equal to one-half cup. Each serving will approximately contain 103 calories, 5.5 grams of fat, 9.4 grams of net carbs, and 1.6 grams of protein. These numbers are provided in good faith and calculated to the best of our abilities.
How to make Perfectly Creamy 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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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.
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.
Nutrition
- Serving Size: 1/2 cup
- Calories: 103
- Fat: 5.5 grams
- Carbohydrates: 9.4 net
- Protein: 1.6 grams
We will be updating our photos for this post, today.