Save the water in case mixture needs to be thinned.
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Reheat in the microwave for two to three minutes, lightly covered, stopping to stir. 2 chocolate bar biscuit croissant topping. ingredients 1 12 lbs parsnips, peeled and chunked 2 cup chicken broth or 1/2 cup vegetable broth 2 cup heavy cream or 1/2 cup milk 2 tablespoons butter. You can puree parsnips with any of the tools you us. Note: The parsnip puree may be made a day or two ahead, covered and chilled. We got the best flavor for our parsnip recipe by steaming, not boiling, the parsnips before pureeing. If necessary, stop and push the puree down if necessary. Be careful blending hot liquids loosen the center portion of the lid and cover with a towel, holding lid in place. Let parsnips sit for two or three minutes, then puree in a blender until very smooth. (It’s best to use one with extra room to prevent the possibility of boiling over.) Note the level of the liquid in the pan.Ĭover, reduce heat and simmer until the parsnips are very soft, about 10 minutes, perhaps a bit longer. Uncover and cook until liquid is reduced by half, about five more minutes.Īdd butter, if desired. In a medium-sized sauce pan, bring parsnips, cream, and milk to a boil. 1 pound of parsnips, peeled, sliced in half lengthwise, then cut across in thin slices.
#Pureed parsnips full
Full of fiber and healthy qualities, parsnips seem to have been on a bit of a well deserved revival in the past few years. The lovely puree goes very well with almost any meal that one might serve with mashed potatoes.
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Watch the milk/cream/parsnip mixture as it cooks – it will boil over in a heartbeat if the heat is too high.ĭon’t limit yourself to special occasions for this dish. Either way, make several cuts through them the long way then turn them and make slices across, as small as you have patience for, and you’ll be rewarded with the smoothest puree. The cream, I think, helps balance that.Ĭhoose smaller parsnips if you can find them, the older ones are a bit tougher and fibrous.
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Parsnips have a bit of a “bite” to them – they’re a big flavor. Pure parsnips in a food processor, adding reserved cooking liquid slowly until mixture reaches the desired consistency. Reserving 14 cup cooking liquid, drain the parsnips. Some compare them to a carrot, and it is true there is a vague sweetness about them and they are shaped like carrots, but there the similarity ends. Place parsnips in a medium saucepan with margarine and salt. If you haven’t had parsnips before, you’re missing out. Trust me though, have them even once with the cream and you’ll be hooked! When I make a special occasion dinner like my Beef Medallions with Red Wine Reduction, especially if I’m serving a dessert and have some cream on hand, I make sure to sneak a bit into these Parsnips. You can add them to soups, roast them in the oven, steam them, or, why not, make parsnip puree.Shown made with half milk, half cream, if desired all milk can be used, too, for everyday. Parsnips can be found year-round at the grocery, but their peak season is winter through spring. They are a good source of fiber, vitamin C, folate, and manganese. Parsnips are a hardy root vegetable that look like a beige carrot. In addition to salmon and other fish, it would also be delicious served with pan-seared pork chops or roasted chicken. This puree makes a perfect addition to a fall, winter, or early spring dinner. I love parsnips, but if you are not a fan of parsnips you could use cauliflower or another root vegetable to make this puree. I don’t often make purees, which is probably one of the reasons my kids shied away from it, but it’s such an easy way to make an everyday meal seem more like one from a fancy restaurant. Bring to a boil in a pot of salted water, and cook 20-25 minutes or until tender. (My kids, felt otherwise, but they gladly ate the beans and the salmon.) Place parsnips in a food processor with butter and pour in enough of the milk mixture to puree the parsnips and achieve. Add garlic, bay and thyme then place over medium. It was delicious, especially that parsnip puree. Directions Put parsnips in a pot, season with salt and cover with milk and cream. One of the meals on our menu this week was pan-seared salmon with parsnip puree and green beans. (I know, more weather talk, but it’s New England, that’s what we do…and you have to admit, food and weather go hand in hand.) So while it’s officially spring, I have been craving warm meals. It’s been a wet, raw week here in Marblehead.
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This parsnip puree will elevate your everyday dinner from ordinary to restaurant worthy–both in presentation and taste (but not in calories).