Parsnip Puree

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Heavenly delicious. Don't change a thing.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

pleasant texture and nice substitute for the regular mach potatoes. But the taste was not my favorite - too sweet.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I am not a fan of parsnips but wanted to try something new for Easter dinner. This recipe was awesome, very sweet and creamy. I think cooking them in the milk and cream mellowed the sharp taste I remember. I used a 1/2 stick of butter.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Excellent and easy.

Best to serve soon after making. The parsnips thicken up as they cool.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I had never had parsnips before and had no idea what to do with them. I took the suggestion of the thyme from this recipe and used regular butter. I steamed the parsnips and then just pulsed them in the food processor with butter and thyme. It was easy and delicious! I'm sure that the other items in the recipe will enhance it even more, but its summer.....keep it quick and simple.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

sweet and creamy. like others i only did 1 tbs of butter. it was delicious as written. but then i added a step that really finished it off even better. after pureeing, i put it in a baking dish, put another tbs of butter on top and baked it at 400 for about 20 min while waiting for the rest of my dinner to be done. double yum!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Yummo! I had parnip puree at a restaurant and then felt compelled to make some at home! I made this for Thanksgiving dinner and it was a hit! I had to use a blender as I don't have a food processor and I did need to thin it out a little with chicken stock. I also used 2 tbsp of butter. Everything else, I did as the recipe called for and it came out delicious! I would highly recommend this recipe!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Fell in love with this dish! I only used a tablespoon of butter and had no milk, oops, had to use all cream. Very silky and delicious! Will definitely be making this again!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Ditched the cream and used all milk. Also used only 2 Tbsps butter. Texture was silky smooth and flavor was great. Would def make again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I didn't really see the necessity of the cream, so I also used chicken broth and it turned out absolutely delicious. I served it with Bobby Flays Veggie Meatloaf with Balsamic Glaze.