Easy Parsnip Purée Recipe
This Easy Parsnip Purée recipe is creamy and packed with flavor. With butter, milk, and kosher salt, this is a great dish to serve with braised meats or as an alternative to mashed potatoes.
Servings: 4 people
Cost: $8.00
Equipment
- 1 Blender
Ingredients
- 1 ¼ pounds parsnips, peeled and ends trimmed, chopped into small cubes (1 pound after peeling and trimming)
- 1 clove garlic, peeled
- ½ cup whole milk
- ¼ cup unsalted butter
- ½ teaspoon kosher salt (Plus 2 tablespoons for the boiling water)
- ½ teaspoon fresh thyme, optional
Instructions
- Combine: In a large saucepan, place the prepared parsnips and the garlic clove. Fill with water until the parsnips are covered, and add two tablespoons of kosher salt. The parsnips will float, so we like to add a little extra water.
- Boil: Place the saucepan on the stovetop over high heat and bring to a boil. As soon as it starts to boil, reduce to a simmer. When the parsnips are soft (fork tender), remove the saucepan and pour into a colander to strain the liquid.
- Blend: In a blender, add the milk, butter, and salt. Pour in the strained parsnips and the garlic. Cover and then blend or purée until combined and smooth.
- Serve: Place in a bowl and then top with fresh thyme. Serve warm with your favorite recipes.
Notes
Parsnip Buying Tip: If the parsnips are very large, then it's likely the core is going to be woody. So buy medium-sized parsnips. Woody cores don't mash well.
If the core is dense and woody, we recommend removing it and just using the outer portion of the parsnips.
Variations: Add fresh herbs for additional flavor.
Nutrition
Calories: 228kcal | Carbohydrates: 27g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 34mg | Sodium: 318mg | Potassium: 585mg | Fiber: 7g | Sugar: 8g | Vitamin A: 416IU | Vitamin C: 25mg | Calcium: 95mg | Iron: 1mg
