Roasted Parsnip & Caramelized Onion Puree Recipe

Name: Roasted Parsnip & Caramelized Onion Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Large Parsnips, Peeled, Trimmed, Core Cut Out And Chopped; 4 Tablespoons Butter, Divided; 3 Tablespoons Extra Virgin Olive Oil, Divided; Salt And Pepper, to taste; 1 Large Yellow Onion, Sliced; 1/2 cans (15 Oz. Size) Cannellini Beans, Drained And Rinsed; 2 Tablespoons Sour Cream; 2 Tablespoons Heavy Cream; 1/3 cups Milk; 1/8 teaspoons Nutmeg; Fresh Parsley, For Garnish

Servings: persons

6 Large Parsnips, Peeled, Trimmed, Core Cut Out And Chopped
4 Tablespoons Butter, Divided
3 Tablespoons Extra Virgin Olive Oil, Divided
Salt And Pepper, to taste
1 Large Yellow Onion, Sliced
1/2 cans (15 Oz. Size) Cannellini Beans, Drained And Rinsed
2 Tablespoons Sour Cream
2 Tablespoons Heavy Cream
1/3 cups Milk
1/8 teaspoons Nutmeg
Fresh Parsley, For Garnish

1
Preheat oven to 400u00b0F. Line and grease a baking sheet.
2
In a large bowl, combine chopped parsnips with 3 tablespoons of butter, 2 tablespoons of olive oil and salt and pepper. Toss to coat. Spread parsnips out onto baking sheet and roast for 25-30 minutes, until golden brown.
3
Meanwhile, heat a saute pan over medium heat and add remaining butter and olive oil. Add sliced onion and saute, stirring frequently until dark and caramelized, about 20 minutes.
4
Once parsnips and onions are cooked, combine in a food processor with beans. Process until almost smooth.
5
Pour in remaining ingredients and process until creamy. Season with salt and pepper to taste.
6
Garnish with parsley and serve warm.

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 6 Large Parsnips, Peeled, Trimmed, Core Cut Out And Chopped, 4 Tablespoons Butter, Divided, 3 Tablespoons Extra Virgin Olive Oil, Divided, Salt And Pepper, to taste, and more.

Yes, Roasted Parsnip & Caramelized Onion 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.

That's it — enjoy your meal!

Roasted Parsnip & Caramelized Onion Puree

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions