Description
This creamy Parsnip Puree is a smooth and comforting side dish made from tender parsnips blended with milk, heavy cream, butter, and roasted garlic. With a velvety texture and subtle sweetness, it's an easy-to-make accompaniment that pairs well with roasted meats or as a delicious vegetarian option.
Ingredients
Parsnip Puree Ingredients
- 1 pound (450g) parsnips (peeled and chopped)
- ¼ cup milk (2% semi-skimmed)
- ½ cup heavy cream (double cream)
- 2 tablespoons unsalted butter
- 2 cloves roasted garlic (optional)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Boil Parsnips: Place the peeled and chopped parsnips into a saucepan or large pot, cover them with water, and bring to a boil. Add ½ teaspoon of salt to the boiling water and cook the parsnips for 10-15 minutes or until they are fork tender, ensuring they soften enough for pureeing.
- Blend Ingredients: Drain the cooked parsnips carefully and transfer them to a blender jug or food processor. Add the milk, heavy cream, unsalted butter, roasted garlic cloves, salt, and black pepper. Blend the mixture until it becomes smooth and creamy. If the puree is too thick, add a little water to achieve your desired consistency.
- Serve: Transfer the smooth parsnip puree to a serving bowl and serve warm as a delicious side dish.
Notes
- Use roasted garlic for a milder, sweeter garlic flavor, or omit for a garlic-free version.
- The puree can be thinned with water or more milk to achieve your preferred texture.
- For a dairy-free option, substitute milk and cream with plant-based alternatives and use vegan butter.
- Parsnips can also be steamed instead of boiled to retain more nutrients.
- Leftovers keep well in the refrigerator for up to 3 days and can be gently reheated on the stovetop or microwave.
