Parsnip Puree – Spend With Pennies

Parsnip Puree is a creamy facet dish with a heat and savory taste.

Candy, virtually anise-like flavored parsnips are scrumptious when cooked in with garlic and blended right into a wealthy and velvety puree.

Parsnip Puree in a bowl with a spoon
  • These are nice as a mashed potato various or as a chic addition to a vacation meal.
  • Versatile recipe! Delicate flavored parsnip puree goes with any type of protein and may also be added to creamy soups to punch up the flavour.

Elements for Parsnip Puree

Parsnips – They appear much like carrots however are creamy white. Parsnips are sweeter than carrots and starchier than potatoes. Search for agency parsnips, peel, and chop them earlier than utilizing.

Puree – Mild cream can be utilized rather than heavy cream if desired however heavy cream provides a richer taste.

Variations – Different savory seasonings to attempt are dried sage, rosemary, and thyme. Poached apples or pears may be added to parsnip puree together with 3 tablespoons of maple syrup or honey and a few cinnamon for a sweeter puree. Turnips, roasted sweet potatoes, or cauliflower may even add new flavors and texture to parsnip puree.

cream ,garlic , parsnips , butter , nutmeg , milk , salt and pepper with labels to make Parsnip Puree

How you can Make Parsnip Puree

  1. Peel and prep parsnips per recipe instructions beneath. PRO TIP: Peel parsnips the identical method you’ll carrots.
  2. Add parsnips and garlic to a saucepan and canopy with water. Stir in salt.
  3. Deliver parsnips to a boil and simmer till tender.
  4. Mix parsnips in a meals processor or blender with the remaining components besides milk.
  5. Slowly add milk till you could have the consistency you need. Season and serve.

What to Serve With Parsnip Puree

This elegant facet dish is ideal served below salmon or bacon-wrapped scallops. It is going to undoubtedly be a brand new favourite on the Thanksgiving table or served as an alternative of mashed potatoes with meatloaf.

Storing Parsnip Puree

  • Parsnip puree may be made as much as two days upfront (the flavors will proceed to mix)! Preserve leftover parsnip puree in a lined container within the fridge for as much as 4 days and reheat on the stovetop with a little bit milk to loosen the puree. Add leftover puree to acorn or butternut squash soup.
  • Freeze parsnip puree in zippered baggage laid flat on a baking sheet, then retailer them vertically to avoid wasting freezer area. Thaw within the fridge earlier than reheating (place the bag in a bowl in case it leaks).
Parsnip Puree with butter

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close up of Parsnip Puree

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Parsnip Puree

Parsnip puree is a velvety-smooth facet dish that has a heat and savory style.

Prep Time 15 minutes

Prepare dinner Time 30 minutes

Complete Time 45 minutes

Creator Holly Nilsson

  • In a medium saucepan, mix the parsnips and garlic. Cowl with water and stir in 1 teaspoon of salt.

  • Place the saucepan over excessive warmth and produce the water to a boil. As soon as boiling, cut back the warmth to a low boil and cook dinner for about quarter-hour, or till tender. Drain very effectively.

  • Switch the parsnips to a meals processor or blender. Add within the softened butter, warmed heavy cream, and a pinch of nutmeg.

  • Flip the meals processor on and slowly add within the heat milk till creamy. You could not want all the milk.

  • Season the puree generously with salt and black pepper to style.

Mild cream can be utilized rather than heavy cream if desired.
You could not want all the milk, add just a bit bit at a time.

Leftover Parsnip Puree may be saved in an hermetic container within the fridge for as much as 3 days. Reheat on the stovetop with a little bit of cream combined in. 

Energy: 343 | Carbohydrates: 43g | Protein: 4g | Fats: 19g | Saturated Fats: 11g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 5g | Trans Fats: 0.5g | Ldl cholesterol: 51mg | Sodium: 130mg | Potassium: 920mg | Fiber: 11g | Sugar: 13g | Vitamin A: 623IU | Vitamin C: 39mg | Calcium: 135mg | Iron: 1mg

Diet info offered is an estimate and can range primarily based on cooking strategies and types of components used.

Course Aspect Dish
Delicacies American
Parsnip Puree with salt and pepper and a title
close up of plated Parsnip Puree with butter and writing
Parsnip Puree with butter and close up with a title
bowl of Parsnip Puree with a title

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