My husband used this as a bed for roasted fish, and added just a little scraping of nutmeg to the puree. Roasted wild mushrooms and finished with a bit of I don't think I've ever rated a recipe 4 stars but this probably too much butter tho, next time will figure out a healthier alternative. Definitely needs to be paired with a savory dish, as it is quite sweet. Who knew parsnips tasted this yummy and creamy? I had never had them before but was very pleasantly surprised by the sweet and creamy taste. Adding roasted garlic really enhances the flavor. ingredients 1 12 lbs parsnips, peeled and chunked 2 cup chicken broth or 1/2 cup vegetable broth 2 cup heavy cream or 1/2 cup milk 2 tablespoons butter. Plus, theres no need to peel your apples. It tastes funky, too.Įxcellant!!! Butter can be decreased by 3/4 and if you are a Veggie, you can substitute the chicken stock for some of the water you boiled the Parsnips in. Instead of mashed potatoes, go a more nutrish-ish route with Pured Parsnips and Apples.
PUREED PARSNIPS HOW TO
Company on the way and I don't know how to remedy this. I have never reviewed a recipe, but I need to jump in here and ask about the quantity of salt & pepper. When parsnips are fully cooked add in cheese and puree in a food processor or beat with a hand mixer. Cook parsnips over medium heat, allowing milk to slowly boil for about 15 minutes or until parsnips are soft. I went light on the butter and the salt for health reasons and this recipe is delicious! A flavorful vegetable side for any meat dish. Add the parsnips, garlic, and milk to the saucepan. Simple, delicious puree that highlights the natural sweetness of the parsnips.
Next time, I'm going to add cauliflower to the parsnips. I also added chives (mixed in) and sprinkled parsley on the top to the finished dish. Place parsnips, diced shallot, and butter in a pot with milk and bay leaf, and simmer for. Reheated at 325 degrees in the serving dish for 20 minutes. Peel the parsnips and cut into 2-inch pieces. To this I stirred in some low fat spicy jack cheese and refridgerated the dish covered. I also substituted a good olive oil for the butter.
PUREED PARSNIPS PLUS
To spice it up a little, I added ginger and a couple of garlic all minced up when I put the parsnips in the food processor plus some prepared horseradish. Half was just right for 10 healthy servings and easy to puree in the blender. I followed the recipe exactly, and it was excellent! My husband and I thoroughly enjoyed it. I used homemade beef stock that I had simmered for 72 hours which has a very rich taste so I was able to add only 1 tsp of butter-which I know will seem completely crazy and unacceptable to some cooks, but I swear if you are trying to eat light and clean this is delicious! Cut off top of garlic head and drizzle with remaining 1. the natural sweetness and subtle taste of the parsnips is perfectly highlighted. Place parsnips on a large baking sheet and drizzle with 2 tablespoons oil. Whatever you are planning for dinner, I bet, this parsnip purée will be the perfect accompaniment for it….This turned out exactly as I imagined. It is easy to make with just a bunch of ingredients but packed with flavour. This parsnip purée pairs so beautifully with so many entrees, from beef to chicken and fish to more vegetables. Parsnip puree with potatoes is a great side dish for a festive vegan main dish. Would you just look at how silky this parsnip purée is! It is creamy and smooth and buttery and garlicky sweet purée perfection. I usually end up using all of it, but add it slowly, as you cannot take it back out if you add too much. Add additional milk and cream until a silky texture is achieved. 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.īlend until the parsnips are smooth. Once the milk and cream begins to boil, reduce the heat to medium and simmer until the parsnips are tender ( approximately 15 minutes). 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.Īdd 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).
PUREED PARSNIPS FREE
If you want a smaller portion, feel free to cut this recipe in half and use 3 or 4 parsnips. I always make a big batch of parsnip purée for two reasons… I love it and it stores and reheats really nicely.
With only 60% of the carbs that potatoes have and far more vitamins and minerals, parsnips are a great healthy side dish option.īegin by peeling and slicing 2 pounds of parsnips, which is 6-7 large parsnips. It pairs perfectly with everything from blackened salmon to Greek meatballs or a big juicy steak. The texture of this parsnip purée is simply wonderful, so rich, silky and super creamy.
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