Parsnip Puree

This is a great alternative to potato puree (which is a starch, not a vegetable, and treated as such at our home!). Parsnip on the other hand is a vegetable, as my kids will affirm. It’s easy to make the puree ahead and reheat. Leftovers can be made into a delicious soup with the addition of some stock. I don’t recommend freezing, as I find the texture changes.

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Parsnip puree

An excellent way to cook parsnip, other than roasting. Perfect when you want a moister, softer accompaniment to add a different texture to a crispy piece of fish or grilled chicken.

Cuisine

Modern British

Prep Time

10 min

Cook Time

20 min

Servings

Ingredients

• 500 g parsnips peeled and coarsely chopped or sliced
• salt and black pepper
• 1/2 cup milk
• 1/2 cup cream
• 4 cloves garlic peeled
• 2 tablespoons unsalted butter

Cuisine Modern British Prep Time 10 min Cook Time 20 min Servings Ingredients 500 g parsnips peeled and coarsely chopped or sliced salt and black pepper 1/2 cup milk 1/2 cup cream 4 cloves garlic peeled 2 tablespoons unsalted butter

Instructions

1. Put parsnips in a saucepan or pot, season with salt and cover with milk and cream.
2. Lightly crush the garlic with the blade of knife and add to the pan. Place over medium heat and bring to a simmer.
3. Cover and cook until tender, the tip of a paring knife should easily go through without resistance - about 12 to 15 minutes. See photo.

   
4. Use a stick blender to puree the mixture until it looks like whipped cream. You can also use a regular blender or food processor. Add in the butter and and add more milk/cream to achieve a softly whipped texture. Taste seasoning. Add herbs like parsley or fresh thyme if desired.

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