PARSNIP PUREE RECIPES

Name: Parsnip Purée
Yield: 8 Servings
Ingredients: 1 pound parsnips, peeled, thinly sliced; 2 garlic cloves, thinly sliced; ½ cup heavy cream; ½ cup whole milk; 2 tablespoons unsalted butter; Kosher salt

PARSNIP PURéE RECIPE | BON APPéTIT

Parsnip Purée Recipe | Bon Appétit image

Parsnips are naturally sweet and not too starchy, which makes for an ultra-silky mash.

Provided by Naomi Pomeroy

Yield 8 Servings

Number Of Ingredients 6

Ingredients

1 pound parsnips, peeled, thinly sliced
2 garlic cloves, thinly sliced
½ cup heavy cream
½ cup whole milk
2 tablespoons unsalted butter
Kosher salt

Steps:

Bring parsnips, garlic, cream, milk, and butter to a boil in a medium saucepan. Reduce heat, cover, and simmer until parsnips are very soft, 10–15 minutes. Uncover and cook until liquid is reduced by half, about 5 minutes; season with salt. Purée in a blender until smooth.
DO AHEAD: Purée can be made 1 day ahead. Let cool; cover and chill. Reheat over medium-low, stirring often.

PARSNIP PUREE RECIPE | TYLER FLORENCE | FOOD NETWORK

Parsnip Puree Recipe | Tyler Florence | Food Network image

Provided by Tyler Florence

Categories side-dish

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4-6 servings

Number Of Ingredients 10

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

Steps:

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

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