Parsnip Puree
The ultimate comfort food, Parsnip Puree is creamy, flavorful, and easy to make. This dish is perfect for cozy dinners or special occasions, bringing warmth and satisfaction to your table. Try it tonight for a delightful side that impresses!
Equipment
- Blender
- Peeler
- Large Pot
- Chef's Knife
- Wooden Spoon
- Baking Sheet
Ingredients
- 5 medium parsnips
- 1 medium cauliflower
- 5 cloves Roasted Garlic
- 2 tablespoons extra-virgin olive oil
- 0.5 tablespoon fresh lemon juice
- 0.5 to 1 teaspoon sea salt
- 1 heaping teaspoon minced rosemary
- to taste Freshly ground black pepper
Instructions
- Tip: roast the garlic in advance and store any extra cloves in the freezer.
- Bring a large pot of salted water to a boil and boil the parsnips and cauliflower for 10 to 12 minutes or until fork tender. Transfer to a blender.
- Add the roasted garlic to the blender along with the olive oil, lemon juice, ½ teaspoon of salt, and a pinch of pepper. Blend, using the blender baton to push down the contents, and blend to a smooth consistency. If necessary, add a bit of water or broth to get the blender moving, but do so sparingly so the puree doesn’t become too thin. Taste and add the additional ½ teaspoon of salt, if desired.
- Transfer to a serving bowl and stir in the rosemary while the mash is still warm. Add a drizzle of olive oil, more pepper, if desired, and serve hot.
Notes
- Storage: Store leftover Parsnip Puree in an airtight container in the fridge for up to three days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.
- Freezing: This puree freezes well! Portion it into freezer-safe bags or containers, label them, and use within three months. Thaw in the fridge overnight before reheating.
- Pairing: Parsnip Puree pairs beautifully with roasted meats, grilled fish, or even sautéed greens. It adds a lovely balance to rich dishes.
- Herb variations: Experiment with different herbs like thyme or sage for a unique flavor twist. Fresh herbs can elevate the dish.
- Texture tweaks: If you prefer a chunkier texture, pulse the mixture instead of blending until completely smooth. This adds an interesting bite to the puree.