Parsnip Puree

Parsnip Puree

I love me some parsnips, especially in the fall time. They’re great roasted, fried and in this case, pureed. If you can make mashed potatoes, you can make this puree!

Ingredients

5 parsnips, large size

1/2 -3/4 c heavy cream (more or less for desired thickness)

Salt and pepper 1 tbsp each

pinch dried rosemary and sage

Peel parsnips, cut ends off

Chop into large, similarly sized pieces

Place the pieces into salted(about 2 tbsp) boiling water and simmer on medium heat for around 15 minutes. They need to be very fork tender!

Once tender, strain

Place pot back on medium low heat while parsnips are draining in colander. Add 1/2 -3/4 c heavy cream (for desired thickness), 1 tbsp kosher salt, 1 tbsp, pinch dried rosemary and sage to the pot. Bring to a simmer and add cooked parsnips.

This part is easiest with an immersion blender. You can mash by hand or toss in a blender as well! Taste and adjust seasonings if needed.

Serve with chicken and steaks.

Enjoy!