Sweet, almost anise-like flavored parsnips are delicious when cooked in with garlic and blended into a rich and velvety puree.
These are great as a mashed potato alternative or as an elegant addition to a holiday meal. Versatile recipe! Delicate flavored parsnip puree goes with any kind of protein and can also be added to creamy soups to punch up the flavor.
Ingredients for Parsnip Puree
Parsnips – They look similar to carrots but are creamy white. Parsnips are sweeter than carrots and starchier than potatoes. Look for firm parsnips, peel, and chop them before using. Puree – Light cream can be used in place of heavy cream if desired but heavy cream adds a richer flavor. Variations – Other savory seasonings to try are dried sage, rosemary, and thyme. Poached apples or pears can be added to parsnip puree along with 3 tablespoons of maple syrup or honey and some cinnamon for a sweeter puree. Turnips, roasted sweet potatoes, or cauliflower will also add new flavors and texture to parsnip puree.
How to Make Parsnip Puree
What to Serve With Parsnip Puree
This elegant side dish is perfect served under salmon or bacon-wrapped scallops. It will definitely be a new favorite on the Thanksgiving table or served instead of mashed potatoes with meatloaf.
Storing Parsnip Puree
Parsnip puree can be made up to two days in advance (the flavors will continue to blend)! Keep leftover parsnip puree in a covered container in the refrigerator for up to 4 days and reheat on the stovetop with a little milk to loosen the puree. Add leftover puree to acorn or butternut squash soup. Freeze parsnip puree in zippered bags laid flat on a baking sheet, then store them vertically to save freezer space. Thaw in the refrigerator before reheating (place the bag in a bowl in case it leaks).
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