Parsnip Puree

1. 1

   Put parsnips in pot, season with salt and cover with water.

2. 2

   Place over medium heat and bring to a simmer.

3. 3

   Cook until tender - the tip of a paring knife should easily go through without resistance, approximately 15 minutes.

4. 4

   In a medium saucepan place the cream, thyme sprigs and garlic cloves over low heat and bring to a simmer.

5. 5

   Drain parsnips and reserve cooking liquid.

6. 6

   Place parsnips in a food processor with butter, or extra-virgin olive oil and a couple of tablespoons of reserved cooking liquid.

7. 7

   Begin to process and add strained heavy cream mixture.

8. 8

   Season with salt and pepper, to taste, and puree until very smooth.

* Per serving · 4 servings · Values may vary.

No additional tips available.