Parsnip Puree Recipes

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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

Sweet, creamy with a bit of nuttiness. Parsnip Puree is and easy side dish that goes perfect with roast turkey, pork and beef.

Provided by Alisa Infanti | The Delicious Spoon

Categories     Dinner

Time 35m

Number Of Ingredients 5

2 lbs parsnips (peeled and cubed)
3/4 cup whole milk
2 tbsp butter (melted)
1/2 tsp sea salt
1/4 tsp black pepper

Steps:

  • Peel parsnips, trim and cube parsnips.
  • Place in a boiling pot of salted water (about 2 tsp of salt for a large pot of water). Boil until softened. Remove from heat and carefully drain water when soft.
  • Add parsnips to a blender and add milk, butter, salt and pepper.
  • Blend until smooth. Serve immediately.

Nutrition Facts : ServingSize 0.5 cup, Calories 166 kcal, Carbohydrate 29 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, TransFat 0.2 g, Cholesterol 13 mg, Sodium 252 mg, Fiber 7.4 g, Sugar 8.8 g, UnsaturatedFat 1.7 g

PARSNIP PUREE



Parsnip Puree image

Sweet parsnips roasted with a little honey and seasonings turn into a delicious puree to serve as a side dish with all your favorite mains.

Provided by Elaine Lemm

Categories     Dinner     Side Dish

Time 30m

Number Of Ingredients 6

1 pound parsnips, peeled
2 tablespoons honey
2 tablespoons vegetable oil
1 teaspoon Kosher salt
2 tablespoons heavy cream
Butter, to taste

Steps:

  • Gather the ingredients. Heat the oven to 400 F.
  • Quarter the parsnips lengthwise and lay them on a sturdy baking pan. Drizzle the honey over the parsnips, followed by the oil and the salt. Using your hands, toss the parsnips to ensure they are coated with the ingredients. Arrange the parsnips so there is space between each.
  • Place the baking sheet in the center of the oven and roast for approximately 20 minutes until the parsnips are golden brown and soft in the center. Test their doneness by pricking with a small sharp knife; the parsnip should be soft all the way through.
  • Leave the parsnips in the pan to cool for about 10 minutes. Chop them into large chunks and either push through a potato ricer or pulse in a food processor just until they become very fine chunks. Don't mash with a potato masher, whip, or over-blend them as they will quickly turn gluey and thick.
  • The parsnip puree can now be served as they are, or, if you like, with a couple of tablespoons of heavy cream and/or melted butter drizzled on top for a richer taste.

Nutrition Facts : Calories 173 kcal, Carbohydrate 28 g, Cholesterol 0 mg, Fiber 4 g, Protein 2 g, SaturatedFat 1 g, Sodium 326 mg, Sugar 14 g, Fat 7 g, ServingSize 2 cups, UnsaturatedFat 0 g

PUREED PARSNIPS



Pureed Parsnips image

Heart-healthy olive oil stands in for butter and heavy cream. Plus, parsnips, a less-starchy root vegetable, pack in fewer carbs than spuds.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Serves 4

Number Of Ingredients 4

2 pounds peeled and chopped parsnips
2 cloves peeled garlic
2 tablespoons olive oil
Salt and freshly ground pepper

Steps:

  • Steam parsnips and garlic until tender, about 10 minutes. Puree in a food processor with olive oil until smooth. Season with salt and pepper.

Nutrition Facts : Calories 227 g, Fat 8 g, Fiber 8 g, Protein 3 g, Sodium 100 g

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

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.

ROASTED PARSNIP PUREE



Roasted Parsnip Puree image

Categories     Roast     Parsnip     Fall     Winter     Kosher

Yield makes 3 cups

Number Of Ingredients 23

2 pounds parsnips, cut into 1/4-inch pieces (about 6 to 8 parsnips)
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup milk
1 small clove garlic, chopped
2 ounces semihard cheese (page 23), grated (1/2 cup)
Roasted Butternut Squash
1 pound butternut squash, peeled, seeded, and roughly chopped
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh chopped rosemary, or 1 teapsoon dried
(makes 4 cups)
Fuji Apple
1 pound Fuji apples (about 3 apples), peeled, cored, and chopped
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 slices applewood-smoked bacon, cooked and crumbled
4 ounces blue cheese, crumbled (1 cup)
2 tablespoons chopped fresh thyme, or 2 teaspoons dried
(makes 3 cups)

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.

PARSNIP PURéE



Parsnip Purée image

Provided by Jason Epstein

Categories     easy, quick, side dish

Time 15m

Yield 8 servings

Number Of Ingredients 5

3 pounds of parsnips, peeled and cut into 2-inch pieces for boiling
2 tablespoons butter
1 teaspoon powdered ginger
Salt and freshly ground white pepper to taste
1 cup heavy cream or half-and-half

Steps:

  • Boil parsnips until tender, about 10 minutes; drain and mash.
  • Place parsnips in a food processor. Add butter, ginger, salt and pepper and blend. Add cream or half-and-half as needed until purée is smooth.
  • Adjust seasoning. Ginger should be present but not predominant. Serve.

Nutrition Facts : @context http, Calories 256, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 474 milligrams, Sugar 9 grams, TransFat 0 grams

PARSNIP AND POTATO PUREE



Parsnip and Potato Puree image

Provided by Moira Hodgson

Categories     side dish

Time 25m

Yield 8 - 10 servings

Number Of Ingredients 5

2 pounds parsnips
3 pounds potatoes
1/2 cup heavy cream
4 tablespoons butter
Coarse salt and freshly ground pepper

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.

Nutrition Facts : @context http, Calories 256, UnsaturatedFat 3 grams, Carbohydrate 41 grams, Fat 9 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 570 milligrams, Sugar 6 grams, TransFat 0 grams

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