Parsnip Puree

parsnips,

Salt

heavy cream

thyme

garlic,

unsalted butter olive oil

black pepper

Put parsnips in pot, season with salt and cover with water. Place over medium heat and bring to a simmer. Cook until tender - the tip of a paring knife should easily go through without resistance, approximately 15 minutes.

In a medium saucepan place the cream, thyme sprigs and garlic cloves over low heat and bring to a simmer.

Drain parsnips and reserve cooking liquid. Place parsnips in a food processor with butter, or extra-virgin olive oil and a couple of tablespoons of reserved cooking liquid. Begin to process and add strained heavy cream mixture. Season with salt and pepper, to taste, and puree until very smooth.

We loved this. I also cut back on the cream intuitively and used half and half instead of heavy cream. Even at that, it was very rich. Only need one Tb. of butter. We served it with short ribs braised in red wine. Fabulous!

Love, love, love.  It is awfully hard to find food that a toddler will eat, my very picky husband will eat, and I will enjoy - but this time the entire family LOVED  the recipe.  We have since started adding other vegetables into the mix, like carrots and cauliflower all with the parsnips. 
We must make this once every couple weeks now.  
If you haven't tried this yet - you should.

So good! This recipe is decadent to say the least. The parsnips come out smooth and creamy. I will make this again, but to make it less rich I will try using lowfat milk in place of cream. Also I used 2 lbs of parsnips and about a 1/2-1 cup of cream. Use your own judgment. Overall great recipe!

This recipe always manages to please! It's so velvety smooth and tasty. If you don't tell people they're eating parsnips, they just assume this is the most amazing mashed potatoes they've ever tasted. Everyone asks for this recipe.

We altered the recipe to a half potato and half parsnip and it was delicious. The sweetness of the parsnips mixed great with the garlic and thyme. I will probably never make mashed potatoes the normal way again. Served with roasted chicken, YUM!

I was SO prepared not to like these but my husband is from Canada and loves his 'root veggies' as he calls them. They just look so awful to me and like they would be tasteless byut was I ever wrong. They were so yummy that I didn't even want to eat anything else at the table. Thank you Tyler for showing me to be more open minded to something new.

A recipe has no soul. You, as the cook, must bring the soul to the recipe." Thomas Keller. In other words... Common sense when reading a recipe.

First, get a grip people, this is like making mashed potatoes and any fool would know that 2 cups of cream is a misprint and that if you add that much liquid you would be making a soup!  Its called common sense... use it, or don't attempt any recipes online.

OK, I had never used parsnips before or tasted them, its more of a northern vegetable and this southern boy had no idea what they even looked like!  The grocery stores down here do not carry them, luckily I discovered Whole Foods and they are the only place that carries them.  I tried this dish with Tyler's French Bistro meal and it was the best meal I have ever cooked, and I've cooked some great meals.  I love the sweet nutty flavor of the parsnips, and plan on using them in this recipe and many more.

I recently took a gourmet cooking class in Paris.  One of the dishes was a dish made equal parts potatoes and celery root, cooked and mashed together, and served with sauteed wild mushrooms on top.  We have made the dish several times since we returned from France.  After trying the pureed parsnips with the French Bistro meal, I decided to substitute parsnips for celery root in the dish I learned in the cooking class.  Voila!  I like the new dish even better!  All it takes is a dash of common sense people... you really can duplicate the meals on Food Network and even adapt them to what is available to you, as long as you find a place to purchase some common sense!

I loved this at a 4 star restaurant and was happy to see Tyler make this.  It was simply to make.  My boyfriend thought it should taste like mash potatoes.  However, I explained that a "Puree" is not mashed potatoes and then he understood.  In my humble opinion, a puree is for taste, not for wolfing down.  My friends loved it.

After reading others reviews, I changed some proportions as follows:
2 lbs parsnips
1 cup 2% milk
1/2 cup half-n-half
3T butter (approx 1.5oz)

I only used as much milk as necessary to achieve the consistency I wanted, not too thick not too thin. The flavor was amazing.
Its a good recipe, just incorrect proportions.. 
Tyler's got a way with flavors, but I use his recipes as jumping off points.

parsnip puree

Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 5

Author : Tyler Florence

Ingredients

Instructions

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