Parsnip Puree

parsnips,

salt and black pepper

milk

heavy cream

thyme

bay leaf

unsalted butter

olive oil

Parsley

Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic, bay and thyme then place over medium heat and bring to a simmer. Cook until tender, the tip of a paring knife should easily go through without resistance - about 12 to 15 minutes.

Place parsnips in a food processor with butter and pour in enough of the milk mixture to puree the parsnips and achieve the texture of whipped cream. Season with salt and pepper then finish with a sprinkle of parsley.

I love making parsnips, and this preparation is a basic for me. Sometimes, I add a peeled, cubed russet potato to the pot, giving the final result an extra richness. I put plenty of smashed garlic cloves in with the thyme and bay leaf, as well as a generous pinch of salt and freshly ground black pepper. I also generally add a generous pinch of bouquet garni.

These were sooo good! First time parsnip eater but I'll be adding this to my regular recipes with 2 tweaks - they were a smidge too sweet for me so I added some chili powder and I also added about 1/4 cup of cream cheese. 

I don't know if it's my newly found adoration of parsnips and how I managed to go 36 years without them in my life, or this recipe, but these are incredible! I had parsnip puree at a restaurant so I was looking to replicate. This recipe didn't disappoint! <div>Sidenote: I totally missed the heavy cream when writing my grocery list and substituted just more milk since it's all I had. I also completely forgot the butter when I went to blend. I also did not use a sprig of fresh thyme but a tsp of dried thyme. So lots of substitutions, but the result was still EXACTLY what I was craving!</div><div>Also as another reviewer said, I have no idea where the olive oil came in and didn't use any.</div><div>Last note - I wanted to lick the blender clean so I didn't lose any of these delicious parsnips! (I don't have a food processor or immersion blender.)</div>

Made this recipe for my first time having parsnips...loved it!  Will definitely make agin. 

Great recipe, instructions are a little weird. I personally cut the parsnips up because there was no way that half a cup of milk and cream would cover that many -- even still, they didn't cover them, so I still cooked them on low, stirring them around in the bath of milk and cream, and it worked out alright. 

parsnip puree

Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 5

Cost: $8.49 /serving

Author : Tyler Florence

Ingredients

Instructions

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