With surprisingly sweet earthy flavors, ultra-creamy parsnip purée is sure to please. It pairs perfectly with steaks, ribs, and so much more, including turkey dinners!
¼teaspooncoarse ground black pepper, more to taste
¼teaspoonminced fresh rosemary, more to taste
Instructions
Roast Garlic:
If using roasted garlic, preheat oven to 400ºF. Cut off the top of a whole head of garlic and drizzle with about 1 tablespoon olive oil. Wrap tightly with foil and place on a baking sheet. Roast for 50 to 60 minutes or until softened and golden brown. Let cool slightly and squeeze out 4 cloves for the puree. Refrigerate the rest for other recipes (or try it with bread!).
Make Purée:
Meanwhile, bring a large pot of water to a boil over high heat. Add 1 teaspoon kosher salt to water along with parsnips and bay leaf. Cook for 15 to 20 minutes or until parsnips are fork tender. Drain well and discard bay leaf.
Transfer parsnips to a blender or a food processor; add milk, cream, butter, garlic, salt, pepper, and rosemary. Blend until smooth, scraping down sides as needed. Add a bit more cream, if necessary, but only enough to help out the blender, as you don’t want the puree to get too thin and soupy.
Serve with a drizzle of olive oil or melted butter. Garnish with a sprig of fresh rosemary, if desired.
Video
Notes
Makes approximately 3 cups.
This recipe can be made ahead. Cool slightly, and store in a covered container in the refrigerator for up to three days or freeze for up to six months. If frozen, thaw overnight in the refrigerator before reheating. Reheat gently on the stove until warmed through. Try not to boil the purée.
Roasting alternative: Instead of boiling the parsnips, roast them. Peel and cut the raw parsnips, toss with a tablespoon of olive oil, spread on a sheet pan and roast at 400°F for 25 to 35 minutes. Continue with recipe as directed.