Parsnip Puree

 
Here’s the recipe that I promised for Parsnip Puree. This is so smooth and creamy with a distinct fall flavor. It makes a great alternative to mashed potatoes.

 

 

Ingredients:

• 1/2 lb Parsnips, peeled and cut into 1/2 inch thick chunks *If you made the Parsnip Fries and saved the scraps, use them.
• Milk – about 1 cup
• 3 Sprigs of Fresh Thyme
• 1 Bay Leaf
• 3 Tbsp Butter
• 6 Cloves of Roasted Garlic *If you made Roasted Garlic Aioli with the Parsnip Fries, use the leftover roasted garlic cloves.
• Freshly Ground Nutmeg
• Salt and Pepper

Directions:

Place the parsnips in a saucepan and pour enough milk over them to surround but not quite cover the parsnips.

 

Toss in the sprigs of thyme and the bay leaf. Turn the heat to medium-high and bring to a boil, then reduce the heat and simmer uncovered for 30 minutes.

After 30 minutes the parsnips should be tender. Remove the bay leaf and thyme springs and transfer everything to a blender. Add the butter and roasted garlic cloves. Puree until creamy smooth. Season with some freshly ground nutmeg, salt and pepper.

 











Pretty easy, right?

parsnip puree

from: at the farmers’ market

Ingredients:

• 1/2 lb Parsnips, peeled and cut into 1/2 inch thick chunks *If you made the Parsnip Fries and saved the scraps, use them.
• Milk – about 1 cup
• 3 Sprigs of Fresh Thyme
• 1 Bay Leaf
• 3 Tbsp Butter
• 6 Cloves of Roasted Garlic *If you made Roasted Garlic Aioli with the Parsnip Fries, use the leftover roasted garlic cloves. If not, here are instructions on how to roast garlic.
• Freshly Ground Nutmeg
• Salt and Pepper

Directions:

Place the parsnips in a saucepan and pour enough milk over them to surround but not quite cover the parsnips. Toss in the sprigs of thyme and the bay leaf. Turn the heat to medium-high and bring to a boil, then reduce the heat and simmer uncovered for 30 minutes. After 30 minutes the parsnips should be tender. Remove the bay leaf and thyme springs and transfer everything to a blender. Add the butter and roasted garlic cloves. Puree until creamy smooth. Season with some freshly ground nutmeg, salt and pepper.