Parsnip Puree Recipe

Name: Parsnip Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 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

Servings: persons

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

1
Put parsnips in a pot, season with salt and cover with milk and cream.
2
Add garlic, bay and thyme then place over medium heat and bring to a simmer.
3
Cook until tender, the tip of a paring knife should easily go through without resistance - about 12 to 15 minutes.
4
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.
5
Season with salt and pepper then finish with a sprinkle of parsley.

No nutrition data on file — estimate from the ingredient list.

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 pound parsnips, peeled and sliced, Kosher salt and freshly ground black pepper, 1/2 cup milk, 1/2 cup heavy cream, and more.

Yes, Parsnip Puree falls under the General 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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