Parsnip Puree
Parsnip puree offers a slightly unexpected bu sophisticated twist to traditional mashed potatoes or other sides. Parsnips are closely related to carrots; they have a similar shape, both are long, tapered root vegetables. When cooked and pureed, parsnips can be made incredibly creamy and smooth, but you can also opt for a chunkier, less smooth puree.
Ingredients
- 10 ounces parsnip peeled and diced
- 1/2 tablespoon vegetable oil
- 1/2 shallot thinly sliced
- 1/4 cup milk
- 1/4 cup vegetable stock
- 1 sprig rosemary
- 1/2 tablespoon butter optional
- salt & pepper
Instructions
- Peel the parsnips, using a vegetable peeler or knife. Cut peel parsnips in cubes.
- Heat oil in a skillet and saute shallot until soft and translucent.
- Add parsnip cubes, milk, stock and rosemary to the skillet and simmer for about 15 minutes or until parsnip is tender. (NOTE 1)
- Transfer parsnip and liquid to a blender or use an immersion blender (discard the rosemary). Blend until it reaches your preferred puree texture, coarse or smooth.
- Add a little bit of butter or vegetable oil for extra creaminess. (NOTE 2)
- Season with salt & pepper and sprinkle with rosemary. (NOTE 3)
Notes
-
- If your prefer a vegan parsnip puree, omit milk and add more vegetable stock.
- Use vegetable oil instead of butter if you want a vegan puree.
- Use rosemary sparingly as it can overpower the flavor of the parsnip puree easily.
Nutrition
Calories: 156kcalCarbohydrates: 28gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gSodium: 167mgFiber: 7gSugar: 9g