Photo: Parsnip Puree Recipe
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 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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By baj2009
Birmingham, MI
on June 21, 2011
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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!
By Melissa-AMI
Anna Maria Isla...
on June 04, 2011
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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.
By cookalot2
Northfield, IL
on May 14, 2011
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Excellent... Just use your brain a little and don't add all the cream. My batch ended up needing less than 1/2 cup to create the proper consistency. Definitely a nice, sweeter switch from regular mashers.
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