Pureed parsnips full#
Pureed parsnips free#

This parsnip purée pairs so beautifully with so many entrees, from beef to chicken and fish to more vegetables. Garnish each scallop with the vanilla, zest and panko. A parsnip pure is a lovely side dish and goes well with winter stews and game dishes. Because parsnips are very starchy, they will not whip up light and fluffy like a potato, and will quickly turn to glue if overmixed. Would you just look at how silky this parsnip purée is! It is creamy and smooth and buttery and garlicky sweet purée perfection. Equally portion the parsnip puree in the center of each plate. Pureed parsnip should have a rustic texture. I usually end up using all of it, but add it slowly, as you cannot take it back out if you add too much. Add additional milk and cream until a silky texture is achieved. Use a slotted spoon to transfer the parsnips into a blender or food processor along with 3/4 cup of the milk and cream mixture from the pot.īlend until the parsnips are smooth. Once the milk and cream begins to boil, reduce the heat to medium and simmer until the parsnips are tender ( approximately 15 minutes). Place in a baking dish and cook in the oven for 45 minutes or until tender. In addition to the parsnips, you will need 1 cup of whole milk, 1 cup of heavy cream, 4-6 cloves of grated garlic, 4 tablespoons of softened butter and some salt and black pepper.Īdd your peeled and sliced parsnips into a medium pot along with with 1 cup of whole milk, 1 cup of heavy cream and 4-6 cloves of finely minced garlic ( depending on how garlicky you want your purée to be). Place the parsnips in a bowl and coat evenly with the cooking fat and salt.

Pureed parsnips free#

If you want a smaller portion, feel free to cut this recipe in half and use 3 or 4 parsnips. I always make a big batch of parsnip purée for two reasons… I love it and it stores and reheats really nicely. With only 60% of the carbs that potatoes have and far more vitamins and minerals, parsnips are a great healthy side dish option.īegin by peeling and slicing 2 pounds of parsnips, which is 6-7 large parsnips. Parsnip pure is a dish prepared by blending cooked parsnips with milk or cream, salt, and butter until it reaches a smooth consistency. Season the liquid: Add the milk to a small pan along with the bay leaves and garlic cloves. Reduce the heat slightly and boil gently for 12 minutes or until fork-tender and soft, then drain. Boil the parsnips: Add the parsnips to a large pot of water and bring to a boil. It pairs perfectly with everything from blackened salmon to Greek meatballs or a big juicy steak. Peel the parsnips and chop into bite-sized chunks. Nutrition information per serving: 190 calories 30 calories from fat (16 percent of total calories) 3.5 g fat (2 g saturated 0 g trans fats) 10 mg cholesterol 41 g carbohydrate 9 g fiber 11 g sugar 3 g protein 140 mg sodium.The texture of this parsnip purée is simply wonderful, so rich, silky and super creamy. Return to the saucepan, season with salt and pepper, then heat over medium until hot. Working in batches, transfer the contents of the saucepan to a food processor and puree until smooth. Return the parsnips to the pan and add the butter. Set the parsnips aside and return the liquid to the pan. Reduce the heat to medium-high and simmer, adding a little more water if necessary to keep the parsnips barely covered, until tender, 25 to 30 minutes.ĭrain and reserve the cooking liquid. Bring to a boil over high heat and add a pinch of salt. Place the parsnips in a large saucepan, then add enough cold water to cover by 1 inch. Afterward, without fail, they tell me how much they loved the mashed potatoes.

(Sorry, Julia!) I never tell my guests what it is when I serve it. Plus, parsnips, a less-starchy root vegetable, pack in fewer carbs than spuds. The biggest change was to reduce the amount of butter quite a bit, which I don’t think anyone will miss. Heart-healthy olive oil stands in for butter and heavy cream. This recipe is my adaptation of Julia’s original. This greatly decreases the wateriness that typically afflicts non-starchy vegetables when they’re pureed. How’d she do it? By reserving the liquid in which she cooked the parsnips, boiling it down until it became syrupy, then adding it back to the pureed parsnips. Certainly there was no confusing this sweet, nutty, velvety puree with a stinky turnip. One time at a live demo she made a parsnip puree and I was blown away. And I was definitely not a fan of turnips. My dad was wild about them, but I was unmoved, figuring that if they were white and ended in “-nip,” they must somehow be related to turnips. They support healthy immune functionjust one serving fulfills 25 of your daily vitamin C needs. Low in calories but packed with soluble and insoluble fiber, parsnips encourage healthy digestion and weight management.

Pureed parsnips full#

Digital Replica Edition Home Page Close MenuĪs a kid I never much cared for parsnips. Parsnips are chock full of vitamin C, vitamin K, folate, and antioxidants, which protect against certain chronic conditions.