Sunny's Holiday Parsnip Puree
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 261
- Total Fat
- 18
- Saturated Fat
- 9
- Carbohydrates
- 25
- Dietary Fiber
- 7
- Sugar
- 7
- Protein
- 2
- Cholesterol
- 46
- Sodium
- 390
- Total: 37 min
- Prep: 15 min
- Cook: 22 min
Ingredients
4 parsnips, peeled and cut into chunks
2 cloves garlic, smashed
1 tablespoon olive oil
Salt
2 tablespoons butter
1/4 to 1/2 cup heavy cream, room temperature
Pinch ground nutmeg
Freshly ground black pepper
Directions
- Preheat the oven to 400 degrees F.
- Toss the parsnips, garlic, and olive oil on a baking sheet and season with salt, to taste. Roast until the edges are golden and caramelized, about 20 to 25 minutes. If a check during roasting reveals the bottom of the parsnips are cooking faster than the top, give them a toss and return the baking sheet to the oven.
- When the parsnips and garlic are roasted, put them into a food processor with the butter, 1/4 cup of the heavy cream and a pinch of nutmeg. Blend the mixture until smooth, and if needed add a bit more heavy cream. Season with salt and pepper, to taste. Transfer the puree to a serving bowl and serve.