Parsnip Puree
User Reviews
5
Parsnip Puree
Description
Parsnip Puree is made by boiling chopped parsnips until tender, then blending them with warmed milk seasoned with bay leaf and garlic, as well as heavy cream, butter, salt, and black pepper. The process results in a velvety puree with a consistency akin to whipped cream. The gentle infusion of bay leaf and garlic in the milk adds subtle aromatic notes without overpowering the delicate flavor of the parsnips.
The puree offers a creamy, smooth texture with slight richness from the cream and butter. It can be served warm alongside main courses, complementing dishes that benefit from a mild and creamy vegetable side. Its straightforward preparation makes it suitable for enhancing everyday meals or special dinners.
Care is taken not to boil the milk when infusing herbs and garlic to avoid scorching, which could affect taste. Blending is done cautiously to manage hot liquids safely. This puree can be thinned with additional milk if a looser texture is desired.
Ingredients
- 1 pound parsnip 450g) peeled and chopped
- ½ cup milk (120g)
- 2 bay leaf
- 3 garlic peeled, cloves
- ½ cup heavy cream (double cream)
- 2 tablespoons butter unsalted
- ¼ teaspoon salt
- ¼ teaspoon black pepper ground
Instructions
- Peel the parsnips and chop into bite-sized chunks.
- Add the parsnips to a large pot of water and bring to the boil. Reduce the heat slightly and boil gently for 12 minutes or until soft, then drain.
- Meanwhile, add the milk to a small pan along with the bay eaves and garlic and heat gently to warm, but not boil. Allow it to simmer gently for a few minutes.
- Remove the bay leaves and garlic cloves from the milk and discard them, then add the milk to a blender along with the drained parsnips, cream, butter, salt and pepper.
- Blend until the parsnip puree reaches the consistency of whipping cream. If the puree is too thick, add a little more milk to thin it out.
- Serve warm and enjoy.
Notes
- Choose firm, fresh parsnips for better flavor and nutrient retention.
- Warm the milk gently with bay leaf and garlic without boiling to prevent scorching and off-flavors.
- Cover the blender with a towel when pureeing hot ingredients to avoid splatters.
- An immersion blender is a good alternative for pureeing directly in the pot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 50mg | 17% |
| Sodium | 177mg | 7% |
| Potassium | 513mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 674IU | 13% |
| Vitamin C | 20mg | 22% |
| Calcium | 104mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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