Pureed Parsnips
From bostonorganics 16 years ago
- 10 minutes to make
- Serves 4
It has become very fashionable to serve some sort of vegetable puree with dinner. Pureeing makes the delicate sweet taste of parsnips even more prominent. Unlike other root vegetables, they retain a light, silken texture when pureed. Read more I serve them plain or use as a filling for other vegetables. This puree can be served immediately or reheated over simmering water or in a covered casserole in a preheated 325 degree oven for 15-20 minutes. (Reheating intensifies the flavor) See less
Ingredients
- 2 lbs. parsnips shopping list
- 1 tsp, salt shopping list
- 3 tbs. butter or Earth Balance shopping list
- ⅓ cup heavy cream or soy creamer shopping list
- salt & pepper shopping list
How to make it
- Peel parsnips and roughly chop them.
- Cover with water and add salt.
- Bring to a boil, cover, and cook slowly for 7-10 minutes or until tender.
- Drain. Puree with butter in a food mill or processor. Add cream and season to taste.
People Who Like This Dish 2
- pateryalsa Madison, WI
- notyourmomma South St. Petersburg, FL
- bostonorganics Boston, MA
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The Rating
Reviewed by 1 people-
Oh yeah, count me in on the parsnip love. Might just a touch of tarragon, just because......love this.
notyourmomma
in South St. Petersburg loved it
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