Parsnip Puree – Spend With Pennies

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

Candy, nearly 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 sort 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 strive are dried sage, rosemary, and thyme. Poached apples or pears might 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

The way to Make Parsnip Puree

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

What to Serve With Parsnip Puree

This elegant facet dish is ideal served underneath salmon or bacon-wrapped scallops. It can 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 might be made as much as two days prematurely (the flavors will proceed to mix)! Preserve leftover parsnip puree in a coated 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 luggage 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

Cook dinner Time 30 minutes

Complete Time 45 minutes

Writer 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 convey 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 properly.

  • 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. It’s possible you’ll 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.
It’s possible you’ll not want all the milk, add just a bit bit at a time.

Leftover Parsnip Puree might 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 blended 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 supplied is an estimate and can fluctuate primarily based on cooking strategies and types of substances used.

Course Facet 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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