All people will fall in love with this dreamy, creamy parsnip purée! Made with roasted parsnips and just a little cream, that is completely one among my favourite methods to cook dinner parsnips!
In case you are a mashed potato purist, hear me out, as a result of I’m betting that this outrageously creamy parsnip purée will maintain its personal on a desk subsequent to your favourite mashed potatoes any day.
Parsnips are an underrated veggie within the US, one thing I hope this recipe helps treatment quickly! In case you are unfamiliar with them, consider carrot’s sweetness matched with potato’s creaminess, and also you’ve received a parsnip. I like them, and this purée is my favourite option to serve them. I additionally love this roasted carrots and parsnips, however that’s for one more day!
Key Substances
- Parsnips: Typically bought close to different root greens, parsnips seem like white carrots. Search for agency, easy, and evenly coloured parsnips with no comfortable spots.
- Olive Oil: For the very best taste, we roast our parsnips with olive oil earlier than puréeing them. Be happy to substitute your favourite oil for the olive oil.
- Cream: Roasted parsnips already mix right into a creamy purée, however I like including a little bit of cream to essentially make them particular (just like when making mashed potatoes).
- Nutmeg, Salt, and Pepper: I like nutmeg on this dish and particularly love grating it myself (I feel it tastes higher). I’m additionally fairly beneficiant with the black pepper on the finish.
Creamy Parsnip Puree
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PREP
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COOK
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TOTAL
Roasted parsnips turn out to be extremely easy and creamy after puréeing them. You’ll be able to depart this parsnip purée plain, however we add a little bit of cream and a contact of nutmeg to make it further scrumptious. Serve this as you’d mashed potatoes. I particularly love this purée with roasted turkey (howdy, Thanksgiving!), roasted hen, and this unbelievable pork tenderloin with apples.
6 Servings
You Will Want
2 kilos (450g) parsnips, peeled and reduce into 1-inch items, 8 medium
2 tablespoons extra-virgin olive oil
1/4 cup (60ml) heavy cream or half-and-half, warmed
1/8 teaspoon nutmeg
Salt and contemporary floor black pepper
Instructions
1Preheat the oven to 400°F (200°C) and place an oven rack in the midst of the oven. For simple cleanup, line a big baking sheet with parchment paper.
2Add the parsnips to a bowl with 2 tablespoons of olive oil and 1/2 teaspoon of salt. Then, unfold onto one layer on the baking sheet.
3Roast the parsnips till gentle golden brown across the edges, about half-hour. About midway via roasting, toss the parsnips for even browning.
4Add the roasted parsnips to a meals processor or blender with the cream and nutmeg. Purée till your required consistency, add extra water if crucial. Stir in just a few grinds of pepper and season with salt to style. Alternatively, mash the parsnips with a potato masher or use a meals mill and stir within the different elements.
Adam and Joanne’s Suggestions
- Storing: Parsnip purée may be saved in an hermetic container within the fridge for as much as 3 days. To freeze, let it cool utterly, then place them in a freezer-safe, hermetic container. Thaw in a single day within the fridge earlier than reheating.
- The vitamin details offered under are estimates. We assumed 1/2 teaspoon salt and the cream.
Diet Per Serving
Serving Measurement
1 of 6 servings
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Energy
171
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Complete Fats
6.9g
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Saturated Fats
1.9g
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Ldl cholesterol
5.6mg
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Sodium
212.2mg
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Carbohydrate
27.4g
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Dietary Fiber
7.4g
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Complete Sugars
7.4g
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Protein
2g
We’re Adam and Joanne, a pair captivated with cooking and sharing scrumptious, dependable recipes since 2009. Our objective? To encourage you to get within the kitchen and confidently cook dinner contemporary and flavorful meals.Extra About Us
Earlier Put up: Contemporary Pineapple Avocado Salsa
Subsequent Put up: Roasted Carrots and Parsnips
