Parsnip Puree


For the longest time I had no idea what a parsnip looked like. I'd heard of it; either as being pureed or roasted and served for Christmas dinners but I'd never had one or even bothered to figure out what they look like. Not too long ago I had some extra time to wander around in the grocery store so I decided to test my knowledge on different leafy greens. What? You don't do this?

While I was looking at them and guessing their names, a white carrot-looking vegetable off to my right caught my eye. I quickly glanced down at the name tag and realized it was a parsnip. I don't know why, but I expected parsnips to look different. I expected it to look more like ginger root than a white carrot.

I wanted a different side dish for the roasted beef I was making and figured this could work well.

Parsnip Puree
Source: Tyler Florence
Servings: 4
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    • 3-4 large parsnips, peeled and cut into pieces
    • 1/2 cup heavy cream
    • 1/2 cup milk
    • 4 cloves garlic, smashed
    • 1 bay leaf
    • 1 spring thyme
    • 1 stick unsalted butter
    • salt and pepper
1. Season the parsnips with salt and pepper. Combine the parsnips, cream, milk, garlic, bay leaf and thyme in a medium-sized saucepan over medium-high heat.
2. Bring to a simmer and cook until tender, 12-15 minutes.
4. Scoop out the parsnips and add to a food processor. Add the butter and 1/4 cup of the milk mixture. Puree the parsnips, adding more of the milk mixture if needed, to desired consistency.

I had no idea what to expect these to taste like. I was assuming they'd kind of taste like a pureed carrot which doesn't sound all that pleasing, but I was surprised with this. Tom liked them as well and our only complaint is that there wasn't more! I could easily eat these instead of mashed potatoes on a regular basis.


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