The texture of this parsnip purée is simply wonderful, so rich, silky and super creamy. It pairs perfectly with everything from blackened salmon to Greek meatballs or a big juicy steak. With only 60% of the carbs that potatoes have and far more vitamins and minerals, parsnips are a great healthy side dish option.
Let’s get started…
Begin by peeling and slicing 2 pounds of parsnips, which is 6-7 large parsnips. I always make a big batch of parsnip purée for two reasons… I love it and it stores and reheats really nicely. If you want a smaller portion, feel free to cut this recipe in half and use 3 or 4 parsnips.
In addition to the parsnips, you will need 1 cup of whole milk, 1 cup of heavy cream, 4-6 cloves of grated garlic, 4 tablespoons of softened butter and some salt and black pepper.
Add your peeled and sliced parsnips into a medium pot along with with 1 cup of whole milk, 1 cup of heavy cream and 4-6 cloves of finely minced garlic (depending on how garlicky you want your purée to be).
Place the pot over medium high heat. Once the milk and cream begins to boil, reduce the heat to medium and simmer until the parsnips are tender (approximately 15 minutes).
Use a slotted spoon to transfer the parsnips into a blender or food processor along with 3/4 cup of the milk and cream mixture from the pot.
Blend until the parsnips are smooth. Add additional milk and cream until a silky texture is achieved. I usually end up using all of it, but add it slowly, as you cannot take it back out if you add too much.
Would you just look at how silky this parsnip purée is! It is creamy and smooth and buttery and garlicky sweet purée perfection.
This parsnip purée pairs so beautifully with so many entrees, from beef to chicken and fish to more vegetables. Whatever you are planning for dinner, I bet, this parsnip purée will be the perfect accompaniment for it….
Parsnip Purée
Ingredients
- 2 pounds of parsnips, peeled, sliced (6-7 medium parsnips)
- 1 cup of whole milk
- 1 cup of heavy cream
- 4-6 cloves of garlic, finely minced
- 4 tablespoons of butter
- salt and black pepper
- fresh parsley, finely chopped (optional garnish)
- red pepper flakes (optional garnish)
Instructions
- Peel and slice the parsnips into half inch slices and place them into a medium saucepan
- Add 1 cup of heavy cream, 1 cup of whole milk and the garlic into the saucepan and place over medium high heat
- Bring the mixture to a boil and then reduce the heat to medium, cover the saucepan and simmer until the parsnip are tender (about 15 minutes)
- Use a slotted spoon to transfer the parsnips into a blender or food processor
- Add about 1/2 cup of the cream mixture, 3 tablespoons of softened butter and a pinch of salt and black pepper in with the parsnips and blend until smooth
- Add additional cream mixture until the parsnips develop a smooth, creamy consistency
- Taste to see if additional salt or black pepper is needed
- Transfer the parsnip purée into a serving dish, top with a tablespoon of butter, some finely chopped parsley and red pepper flakes (optional)
