Heavenly Creamy Parsnip Puree Recipe

Ingredients

  • 1 lb of parsnips
  • 2 tablespoons of unsalted butter
  • 1/2 cup of whole milk
  • 1/2 cup of heavy cream
  • Salt to taste
  • Pepper to taste

Steps and instructions

  1. Peel the parsnips and cut them into 1-inch pieces.
  2. Place the parsnips in a large pot and add enough water to cover them.
  3. Bring the water to a boil on high heat, then reduce the heat to medium and let the parsnips simmer until they are tender. This should take about 15-20 minutes.
  4. Drain the parsnips and place them back into the pot.
  5. Add the butter, milk, and heavy cream to the pot.
  6. Using a blender or an immersion blender, puree the mixture until it is smooth. If the puree is too thick, add more milk or cream until the desired consistency is reached.
  7. Season the puree with salt and pepper to taste.
  8. Serve the parsnip puree immediately, or keep it warm until ready to serve.

Tools for making

Recipe variations

  • Add roasted garlic to the puree for a flavorful twist.
  • Try mixing in some grated Parmesan cheese for a cheesy parsnip puree.
  • For a touch of sweetness, add a tablespoon of honey or maple syrup.
  • Spice things up by adding a pinch of cayenne pepper or a dash of paprika.
  • Include a handful of fresh herbs such as thyme, rosemary, or parsley for added freshness.
  • For a creamy vegan option, replace the butter, milk, and cream with vegan alternatives like vegan butter, almond milk, and coconut cream.
  • Add a squeeze of lemon juice or zest for a bright and citrusy flavor.
  • For a nutty taste, sprinkle some toasted pine nuts or chopped walnuts on top of the puree.

Recipe overview

Parsnip Puree is a delicious alternative to traditional mashed potatoes. It's a creamy, silky smooth dish that brings out the slightly sweet, nutty flavor of parsnips. The recipe is easy to follow and requires just a few ingredients: parsnips, unsalted butter, whole milk, heavy cream, salt, and pepper. You begin by boiling the parsnips until they're tender, then pureeing them with butter, milk, and cream until you reach a desirable consistency. The key is to achieve a blend that is both smooth and creamy. The seasoning is simple, just add salt and pepper to taste. This dish is perfect as a side to any main course and will add a unique touch to your meal. Whether you're looking for a new recipe to try or simply want to switch up your usual side dishes, Parsnip Puree is sure to deliver in both flavor and texture. Enjoy!

Common questions

  1. Can I use frozen parsnips instead of fresh ones? No, it is recommended to use fresh parsnips for this recipe. Frozen parsnips may have a different texture and can affect the overall taste of the puree.
  2. Can I substitute the heavy cream with a lighter alternative? Yes, you can use half-and-half or light cream instead of heavy cream if you prefer a lighter option. However, keep in mind that the texture and richness of the puree may be slightly different.
  3. Can I make this recipe in advance? Yes, you can make the parsnip puree in advance and reheat it when needed. Simply store it in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it on the stovetop over low heat, stirring occasionally.
  4. Is it possible to freeze the parsnip puree? Yes, you can freeze the parsnip puree. Allow it to cool completely, then transfer it to a freezer-safe container or zip-top bag. It can be stored in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.
  5. What can I serve with parsnip puree? Parsnip puree pairs well with roasted meats such as chicken, turkey, or pork. It also complements dishes like braised beef or lamb. You can also serve it as a side dish with roasted vegetables or incorporate it into other recipes as a flavorful base.

Serving dishes and utensils

  • Blender - A blender is useful for pureeing the parsnips to create a smooth texture for the puree.
  • Pot - A large pot is needed to boil the parsnips and cook them until tender.
  • Colander - A colander is helpful for draining the cooked parsnips after boiling.
  • Immersion Blender - An immersion blender can be used instead of a regular blender to puree the parsnips directly in the pot.
  • Spatula - A spatula can be used to scrape down the sides of the blender or pot while pureeing the parsnips.
  • Seasoning Shaker - A seasoning shaker can be used to sprinkle salt and pepper onto the parsnip puree.
  • Serving Bowl - A serving bowl is needed to present the parsnip puree to the table.
  • Ladle - A ladle is useful for serving the parsnip puree into individual plates or bowls.

Origin stories

Parsnip, the primary ingredient in this recipe, has a rich history stretching back to ancient Roman times. In fact, the humble parsnip was highly valued by the Romans, who not only ate them but also used them for medicinal purposes. Interestingly, the parsnip fell out of favor when the potato was introduced to Europe. However, it has seen a resurgence in popularity in recent years as people rediscover its unique flavor and nutritional benefits. The sweet, slightly nutty flavor of parsnip lends itself well to a variety of dishes, but it shines particularly well in a smooth, creamy puree like this one.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.