Description
This Parsnip Puree is a creamy and nutty side dish featuring tender parsnips blended with butter, cream, Parmesan, and aromatic spices. It’s smooth, flavorful, and perfect alongside roasted meats, poultry, or fish. Easy to prepare and versatile with options for dairy-free variations.
Ingredients
Scale
Parsnip Puree Ingredients
- 2 pounds parsnips, peeled and cut into chunks
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream (or milk for a lighter version)
- 1/4 cup grated Parmesan cheese
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 tablespoons olive oil or extra butter for finishing
- Fresh chives or parsley for garnish (optional)
Instructions
- Boil Parsnips: Place the parsnip chunks in a large pot of salted water and bring to a boil. Reduce the heat and simmer for 15–20 minutes, or until the parsnips are fork-tender.
- Drain and Transfer: Drain the cooked parsnips well and transfer them to a food processor or blender for pureeing.
- Add Flavorings: Add the unsalted butter, heavy cream, grated Parmesan cheese, minced garlic, salt, black pepper, and nutmeg to the parsnips.
- Blend Until Smooth: Blend the mixture until smooth and creamy, stopping to scrape down the sides as needed to ensure an even consistency.
- Adjust Seasoning: Taste the puree and adjust the seasoning with more salt, pepper, or nutmeg if needed.
- Finish and Garnish: For extra richness, drizzle with olive oil or melt a little butter on top before serving. Optionally, garnish with fresh chives or parsley.
- Serve Warm: Serve the parsnip puree warm as a flavorful side dish to complement your meal.
Notes
- For a dairy-free version, substitute coconut milk and olive oil for the cream and butter.
- This puree pairs beautifully with roasted meats, poultry, or seared fish.
- It can be made ahead and gently reheated on the stovetop with a splash of cream or broth.
