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Parsnip Puree
Recipe courtesy Tyler Florence, 2007

Ingredients
1 pound parsnips, peeled and sliced
Salt
2 cups heavy cream
2 sprigs fresh thyme
1 head garlic, cut in 1/2 horizontally
4 ounces unsalted butter or extra-virgin olive oil
Freshly ground black pepper

Directions
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

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

 

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.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved