Parsnip Purée Recipe
French · Side dish · 30 min total
This silky, buttery parsnip purée is a delightful side dish that pairs perfectly with roasted meats or as a base for vegetables. It's simple to make and highlights the natural sweetness of parsnips.
10
min prep
min prep
20
min cook
min cook
4
servings
servings
220
kcal/serving
kcal/serving
Ingredients
- 1 lb parsnips, peeled and cut into 1-inch chunks
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1/4 tsp ground nutmeg (optional)
Instructions
- Place parsnips in a medium saucepan and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce heat and simmer until very tender, about 15-20 minutes.
- Drain parsnips well and return to the pot over low heat for 1 minute to dry slightly.
- Transfer parsnips to a food processor or blender. Add heavy cream, butter, salt, white pepper, and nutmeg if using. Purée until smooth, scraping down sides as needed.
- Taste and adjust seasoning. Serve warm.
Tips
- For a dairy-free version, substitute coconut cream and olive oil.
- The purée can be made ahead and reheated gently with a splash of milk or cream.
- Garnish with fresh chives or parsley for a pop of color.
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