Parsnip Puree
User Reviews
5.0
3 reviews
Excellent
Parsnip Puree
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Parsnip Puree is a tasty side dish featuring sweet and creamy parsnips combined with roasted garlic and rich butter, plus Parmesan and thyme. It's easy enough for every day, yet impressive enough for holidays!
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Ingredients
- 1 medium-sized head garlic
- 1 teaspoon olive oil
- 4 cups peeled diced parsnips about 5 large parsnips
- ½ cup peeled and diced Yukon Gold potato about 1 medium potato
- 1½ teaspoons Morton kosher salt divided
- ¼ teaspoon freshly cracked black pepper
- ¼ cup Half & Half
- 4 tablespoons unsalted butter
- 1 teaspoon minced fresh thyme plus a bit more for garnish
- ½ cup grated parmesan
Instructions
- Preheat oven to 400° F.
- Cut ¼” off the top of the head of garlic, making sure that all of the cloves are cut open and the root and bulb remain intact. Place garlic bulb on a double layer of foil, then drizzle the cut side of the garlic with olive oil.
- Wrap the garlic up loosely with the foil and place it in a small oven-safe dish. Roast for about 35 minutes, or until the garlic is golden brown, softened, and fragrant. Set aside to cool.
- Add the parsnips, potato, and 1 teaspoon salt to a medium saucepan. Add enough water to just barely cover the vegetables and then place the pan over high heat.
- Bring the water to a boil and then reduce the heat to medium to medium-high. Boil for 17-20 minutes, or until the parsnips are fork tender.
- Drain the water and return the vegetables to the pan. Add the remaining ½ teaspoon salt, pepper, half & half, butter, and thyme.
- Squeeze the roasted garlic out of the skins and into the parsnip puree.
- Use an immersion blender on low speed to mash the vegetables. Increase the speed of the blender and continue to puree until you reach your desired consistency. Blend as little or as much as you like, from a bit chunky to completely smooth.
- Stir in the grated Parmesan and season with additional salt and pepper, if needed. Transfer to a serving dish, if desired. Sprinkle with additional fresh thyme leaves, if desired. Enjoy hot.
Notes
- Store any leftovers in an airtight container in the fridge for up to three days.
Nutrition Information
Show Details
Serving
1
Calories
353kcal
(18%)
Carbohydrates
43g
(14%)
Protein
8g
(16%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
7g
Cholesterol
47mg
(16%)
Sodium
731mg
(30%)
Fiber
8g
(32%)
Sugar
10g
(20%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 353kcal | 18% |
| Carbohydrates | 43g | 14% |
| Protein | 8g | 16% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 47mg | 16% |
| Sodium | 731mg | 30% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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