Parsnip Potato And Roasted Garlic Puree Recipes

PARSNIP-AND-POTATO PUREE

Steps:

• In a large pot of boiling, salted water, cook the parsnips and potatoes until tender, 25 to 30 minutes. Drain, reserving 1/2 cup cooking water. Return the vegetables to the pot. Add the milk, sour cream and 4 tablespoons butter.
• Using a food processor and working in batches, puree the parsnip mixture, adding the reserved cooking water to thin the consistency as desired; season with salt. Serve with the remaining tablespoon butter melted on top.

PARSNIP POTATO PUREE

Steps:

• Put the parsnips and potatoes in a large saucepan and cover with about 2 inches of water. Season the water generously with salt - TASTE IT to make sure the water is seasoned appropriately.
• Bring the water to a boil and reduce to a simmer. Cook the parsnips and potatoes until they are fork tender, about 30 minutes.
• In a small saucepan, bring the heavy cream to a boil. Turn off the heat and reserve.
• Drain the parsnips and potatoes and pass through a food mill.
• Toss in a couple of pats of cold butter and about 1/2 of the hot heavy cream. Stir vigorously to combine. Repeat the process with the remaining butter and heavy cream. Taste and adjust the seasoning if needed.

ROSEMARY ROASTED POTATOES AND PARSNIPS

Steps:

• Preheat your oven to 350 degrees F (180 degrees C/Gas mark 4).
• Put the potatoes, sweet potatoes and parsnips into a large pot of cold salted water. Bring to a boil, then turn the heat down to a gentle simmer. Cook for 5 minutes and then drain in a colander. (If you are preparing ahead of time, you can now set the vegetables aside, or keep them in the fridge until you are ready to roast.)
• Pour the vegetable oil into a large roasting pan and heat it in the oven for 5 minutes. Add the vegetables to the hot oil and toss to coat. Sprinkle with the salt and pepper and add the rosemary sprigs. Carefully toss again.
• Pop the vegetables in the oven and roast for 30 minutes. Turn the vegetables and add the garlic, then roast until the vegetables are crispy and golden on the outside, about 30 minutes more.

ROASTED PARSNIP PUREE

Steps:

• Preheat the oven to 500°F.
• In a large bowl, toss the parsnips in the olive oil, salt, and pepper. Pour the parsnips onto a baking sheet and roast for 20 minutes, or until tender when pierced with a fork.
• Using a food processor, pulse the milk and garlic together until the garlic is pureed. Add the roasted parsnips and cheese and pulse until smooth, just until the mixture comes together. Serve warm.
• Roasted Butternut Squash
• In a large bowl, toss squash with olive oil, salt, and pepper. Put the squash on a baking sheet next to the parsnips, keeping the two vegetables separate, and roast until tender and golden brown, 15 to 20 minutes.
• Prepare the parsnip puree and transfer it to a separate bowl. Fold in the squash and the rosemary. Do not overmix. Taste for seasoning and stir in salt and pepper as needed.
• Fuji Apple
• Roast the parsnips for the parsnip puree and then lower the oven temperature to 425°F. In a medium bowl, toss apples with olive oil, salt, and pepper. Pour the apples onto a baking sheet and roast for 15 to 20 minutes, or until tender and easily pierced with a fork.
• Prepare the parsnip puree, and add the apples, bacon, blue cheese, and thyme. Do not overmix. Taste for seasoning and add salt and pepper as needed.
• Make Ahead
• The puree will keep, covered, for 5 days in the refrigerator. Reheat, covered, in a 350°F. oven for 20 to 30 minutes.

WHIPPED PARSNIPS WITH ROASTED GARLIC

Steps:

• To make the roasted garlic: set oven to 350 degrees.
• Cut off about 1/4-inch off of the top of the garlic bulb and discard.
• Wrap head loosley in foil and place on a small baking pan.
• Roast until garlic is tender (about 1 hour) cool.
• Press bottom of the cooled bulb to squeeze out the pulp.
• Transfer to a bowl and mash with fork.
• Cook the parsnips in a pot of boiling water until very tender (should take about 25 minutes) drain well, reserving 1/2 cup cooking water.
• Return parsnips to the pot; add in whipping cream, butter, nutmeg and mashed garlic (you might want to add in less than the whole bulb, just keep tasting!).
• Beat well with an electric mixer until smooth, thinning out with some of the reserved cooking water if the mixture is too thick.
• Season generously with salt and pepper.

PARSNIP AND POTATO PUREE

Steps:

• Peel and core the parsnips. Cut them in one-and-a-half-inch pieces and simmer in boiling water until tender.
• Peel the potatoes and cook until tender. Drain and mash together with the parsnips. Heat the cream with the butter and add. Season with salt and pepper and serve.

POTATO PARSNIP PURéE

Steps:

• Cover parsnips and potatoes with cold water by 1 inch in a 6- to 8-quart pot, then add 1tablespoon salt and bring to a boil, partially covered. Reduce heat and simmer vegetables, partially covered, until very tender but not falling apart, 30 to 40 minutes.
• Meanwhile, bring cream, butter, pepper, and remaining 1/2 teaspoon salt to a simmer in 4-quart heavy pot over moderate heat.
• Drain vegetables in a colander. Force warm vegetables through ricer into cream mixture, then stir to combine well.

PARSNIP POTATO GRATIN

Steps:

• Layer the potatoes, onions, parsnips and 3/4 cup cheese in a greased 13x9-in. baking dish; set aside. In a small saucepan, combine the flour, salt, pepper; gradually whisk in cream. Bring to a gentle boil, stirring occasionally. Remove from the heat; pour over vegetables. Sprinkle with remaining cheese., Cover and bake at 375° for 30 minutes. Uncover; bake 20-25 minutes longer or until vegetables are tender and top is golden brown.

GOLDEN ROASTED POTATOES, PARSNIPS & GARLIC

Steps:

• Heat oven to 200C/180C fan/gas 6. Cook the potatoes and parsnips in a large pan of boiling salted water for 3 mins. Drain, then separate potatoes from parsnips.
• Meanwhile, pour the oil into a roasting tin and heat for 5 mins. Coat the potatoes in the hot oil, then roast for 25 mins. Remove from oven, add the parsnips and garlic, then return to the oven and cook for a further 30 mins, giving the tin a shake halfway through.

GARLIC AND PARSLEY SEASONED POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cut the potatoes in half or quarters and place in a bowl with olive oil, garlic, salt, and pepper; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into one layer.
• Roast in the preheated oven until browned and crisp, 45 minutes to 1 hour. Flip twice with a spatula during cooking in order to ensure even browning.
• Remove the potatoes from the oven, toss with parsley, adjust seasonings if needed, and serve hot.

PARSNIP-POTATO-AND-ROASTED-GARLIC PUREE

Steps:

• Place the parsnips in a large saucepan and cover with water. Place over medium-high heat and bring to a boil. Reduce heat and simmer for 5 minutes. Add the potatoes and cook until parsnips and potatoes are soft, about 15 minutes. Drain well and pass the vegetables through a ricer into a medium-size bowl.
• Stir the roasted garlic and the milk into the puree until well combined. Add the salt and pepper to taste. Divide among 4 plates and serve immediately.