Parsnip Puree Recipes

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PARSNIP AND CARROT PUREE



Parsnip and Carrot Puree image

Tender parsnips and carrots are pureed with butter and chives for a splendid accompaniment to roasted meats.

Provided by Always Cooking Up Something

Categories     Side Dish     Vegetables     Carrots

Time 35m

Yield 4

Number Of Ingredients 5

8 parsnips, peeled and cut into 2 inch pieces
2 carrots, peeled and cut into 2-inch pieces
¼ cup snipped chives
6 tablespoons butter, divided
sea salt and freshly ground black pepper to taste

Steps:

  • Place the parsnips and carrots into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain; return vegetables to pot. Turn heat to low, stir in the chives and 3 tablespoons of butter.
  • Begin to puree mixture using an immersion blender. Add 3 tablespoons of butter and continue to puree until mixture is smooth. Season with salt and pepper to taste.

Nutrition Facts : Calories 164.3 calories, Carbohydrate 2.7 g, Cholesterol 45.8 mg, Fat 17.4 g, Fiber 1 g, Protein 0.5 g, SaturatedFat 11 g, Sodium 220.5 mg, Sugar 1.1 g

HORSEY PARSNIP PUREE



Horsey Parsnip Puree image

The puree was smooth and tasted very rich, even though it wasn't. The horseradish gives a little kick that comes in right behind the sweetness of the parsnips.

Provided by Scott Koeneman

Categories     Side Dish     Vegetables

Time 50m

Yield 6

Number Of Ingredients 5

3 parsnips, peeled and cubed
2 potatoes, peeled and cubed
2 tablespoons prepared horseradish
¼ cup fat free evaporated milk
salt and ground black pepper to taste

Steps:

  • Place the parsnips and potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
  • Place the vegetables into a food processor, and process until smooth. Add the milk and horseradish; season to taste with salt and pepper. Process until mixed.

Nutrition Facts : Calories 117.9 calories, Carbohydrate 26.8 g, Cholesterol 0.4 mg, Fat 0.3 g, Fiber 5.2 g, Protein 3.1 g, SaturatedFat 0.1 g, Sodium 39.2 mg, Sugar 5.5 g

PARSNIP PURéE



Parsnip Purée image

Provided by Traci Des Jardins

Categories     Blender     Food Processor     Vegetable     Side     Thanksgiving     Dinner     Root Vegetable     Parsnip     Fall     Winter     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 10 servings

Number Of Ingredients 5

10 medium parsnips (4 pounds total), peeled and chopped into 1/2-inch-thick slices
12 tablespoons (1 1/2 sticks) unsalted butter
1/2 cup chicken stock or low-sodium chicken broth
1 tablespoon fine sea salt
2 teaspoons freshly ground black pepper

Steps:

  • In heavy large pot combine parsnips with enough cold water to cover. Place over moderately high heat, cover, and bring to a boil. Continue boiling until tender, about 30 to 45 minutes. Drain. Working in 2 batches, pureé hot parsnips, butter, and chicken stock until smooth. Transfer to large serving dish, stir in salt and pepper, and serve immediately.

PARSNIP PUREE



Parsnip Puree image

Provided by Tyler Florence

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 7

1 pound parsnips, peeled and sliced
Salt
2 cups heavy cream
2 sprigs fresh thyme
1 head garlic, cut in 1/2 horizontally
4 ounces unsalted butter or extra-virgin olive oil
Freshly ground black pepper

Steps:

  • Put parsnips in pot, season with salt and cover with water. Place over medium heat and bring to a simmer. Cook until tender - the tip of a paring knife should easily go through without resistance, approximately 15 minutes.
  • In a medium saucepan place the cream, thyme sprigs and garlic cloves over low heat and bring to a simmer.
  • Drain parsnips and reserve cooking liquid. Place parsnips in a food processor with butter, or extra-virgin olive oil and a couple of tablespoons of reserved cooking liquid. Begin to process and add strained heavy cream mixture. Season with salt and pepper, to taste, and puree until very smooth.

PARSNIP PUREE



Parsnip Puree image

Provided by Tyler Florence

Categories     side-dish

Time 25m

Yield 4-6 servings

Number Of Ingredients 10

1 pound parsnips, peeled and sliced
Kosher salt and freshly ground black pepper
1/2 cup milk
1/2 cup heavy cream
4 clove of garlic, peeled and gently smashed
1 sprig of thyme
1 bay leaf
1 stick unsalted butter
Extra-virgin olive oil
Parsley for garnish

Steps:

  • Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic, bay and thyme then place over medium heat and bring to a simmer. Cook until tender, the tip of a paring knife should easily go through without resistance - about 12 to 15 minutes.
  • Place parsnips in a food processor with butter and pour in enough of the milk mixture to puree the parsnips and achieve the texture of whipped cream. Season with salt and pepper then finish with a sprinkle of parsley.

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2019-05-15  · Parsnip purée is a dish for mashed potato lovers who are craving something light but still silky smooth. It's the perfect comfort food …
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  • 1. Place the parsnips, cream, and water into the sauce pot. You may need to add additional water to cover the parsnips. Bring the liquid to a simmer and cook the parsnips until they have no resistance when tested with a paring knife.
  • 2. Transfer the parsnips and thickened liquid to a blender. Begin blending on low speed and gradually increase the speed. With the blender running, add the butter and season conservatively with salt. Process until the purée is extremely smooth. Stop the blender and check the seasoning, adjusting with salt if necessary. Check the consistency and adjust with additional water if necessary to your preference.
  • Learn more [cooking techniques with Chef Thomas Keller here](https://www.masterclass.com/classes/thomas-keller-teaches-cooking-techniques).
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2014-09-17  · Step 1. Bring parsnips, garlic, cream, milk, and butter to a boil in a medium saucepan. Reduce heat, cover, and simmer until parsnips are very soft, 10–15 …
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ROASTED PARSNIP PUREE - HONEST AND TRULY!
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2018-12-05  · Parsnip puree isn’t meant to be a side dish. This is a condiment people – and a pretty healthy one at that! Now that fall has rolled around again, I’m seeing local parsnips all over the place, and I knew that it was time to indoctrinate my family into the yum that is parsnip puree…
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  • Combine the parsnip chunks and garlic with the olive oil and toss to combine. Add a sprinkle of salt and pepper and add to a prepared baking sheet. Pop into the preheated oven and roast for 25 minutes, or until golden and browning at the edges
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Top Asked Questions

What's the best way to make parsnip puree?
Directions. Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic, bay and thyme then place over medium heat and bring to a simmer. Cook until tender, the tip of a paring knife should easily go through without resistance - about 12 to 15 minutes. Place parsnips in a food processor with butter and pour in enough...
How is parsnip puree related to carrots?
What Is Parsnip Purée? Parsnip purée is a dish prepared by blending cooked parsnips with milk or cream, salt, and butter until it reaches a smooth consistency. If you’ve guessed that parsnips are related to carrots, you are correct! Parsnips are part of the plant family Apiaceae, which contain carrots, parsley, celery, dill, and fennel.
How to make parsnip puree for Blue Ducks?
Smooth, velvety parsnip puree. In a medium-sized saucepan, add the parsnips, garlic, milk and butter. Bring to a simmer and cook for 25 minutes. Season well, puree in a food processor and serve on the table in a warmed bowl. Serve with the Blue Ducks' braised beef cheeks.
How to cook parsnips in a food processor?
Roast in the 400°F (205°C) oven for 20 to 25 minutes, until lightly golden, turning the parsnips once half-way through the cooking. Put cooked parsnips into a blender or food processor. Add 1 1/2 cups water, and pulse until puréed to the desired consistency. Add more water if necessary. Add nutmeg and salt and pepper to taste.

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