Parsnip Puree Recipe

Name: Parsnip Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup celery root, peeled and 1/2- inch dice; 4 cups parsnip root, peeled and 1/2- inch dice; 6 cups whole milk; 6 cloves garlic, peeled and smashed; 6 thyme sprigs, whole, tied together with kitchen string; 2 tablespoons butter; 1 teaspoon salt; 1 teaspoon freshly cracked black pepper; Bacon reserved from short ribs; 1/4 cup crisp fried onions, for garnish

Servings: persons

1 cup celery root, peeled and 1/2- inch dice
4 cups parsnip root, peeled and 1/2- inch dice
6 cups whole milk
6 cloves garlic, peeled and smashed
6 thyme sprigs, whole, tied together with kitchen string
2 tablespoons butter
1 teaspoon salt
1 teaspoon freshly cracked black pepper
Bacon reserved from short ribs
1/4 cup crisp fried onions, for garnish

1
In a large heavy bottom pot over medium heat, add in celery root, parsnip root, whole milk, garlic and thyme.
2
Bring to a simmer and reduce heat.
3
Simmer 5 to 7 minutes or until fork tender.
4
Strain, reserving liquid.
5
Discard thyme bundle.
6
Place vegetables in food processor and pulse, adding reserved liquid as necessary to desired consistency, pulse to desired texture.
7
Add butter and salt and pepper to taste, and pulse.
8
Garnish with bacon and fried onions.
9
Serve with reduced broth from short ribs.

449

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup celery root, peeled and 1/2- inch dice, 4 cups parsnip root, peeled and 1/2- inch dice, 6 cups whole milk, 6 cloves garlic, peeled and smashed, and more.

Yes, Parsnip Puree falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Parsnip Puree

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