Parsnip Purée
A silky, creamy parsnip purée with garlic, butter and cream.
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)