Parsnip Purée

This rich and creamy Parsnip Purée is a nice change from mashed potatoes. Serve as side with roasted meats and saucy stews.

Photo by Heather S.
Adapted from cbc.ca

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from cbc.ca

Ingredients

  • 6

    large parsnips, peeled and cut into large pieces

  • 1

    medium Yukon Gold potato, peeled and cut into large pieces

  • 3

    tbsp. butter, room temperature

  • 1/3 to 1/2

    cup whipping cream (35%), heated until warm to the touch

  • Pinch freshly grated nutmeg

  • Salt and freshly ground pepper, to taste

  • 1

    tbsp. chopped parsley, for garnishing (optional)

  • Olive oil, for finishing (optional)

Directions

Add parsnips and potato to boiling salted water. Cook until tender, about 15 to 20 minutes. Drain well. Transfer parsnips, potato, butter, 1/3 cup whipping cream, nutmeg, and salt and pepper to food processor. Pulse until smooth, adding more whipping cream, if desired, for a creamier purée. Taste and adjust for seasoning. Garnish with chopped parsley and a drizzle of olive oil.

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