Parsnip Puree

Name: Parsnip Puree
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 to 6 servings
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

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Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 4 to 6 servings

Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 4 to 6 servings

Ingredients

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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 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.