Description
A smooth and creamy parsnip puree that makes a perfect side dish.
Ingredients
Scale
- 1 lb fresh parsnips, peeled and chopped
- 2 tbsp unsalted butter
- 1/2 cup heavy cream (or milk for a lighter version)
- 2 cloves garlic, minced (or roasted for added sweetness)
- Salt and pepper to taste
Instructions
- Peel and chop the parsnips into even chunks.
- Boil the chopped parsnips in salted water for 15-20 minutes until fork-tender.
- Drain the parsnips and return them to the pot; add butter and garlic.
- Blend the mixture while gradually pouring in the heavy cream until smooth.
- Season with salt and pepper to taste.
- Serve warm, garnished with an artistic swirl if desired.
Notes
- This parsnip puree is a great accompaniment to meats.
- Substituting milk for heavy cream yields a lighter version of the dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling, Blending
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 20mg