Recipe courtesy of Tyler Florence
Print
Parsnip Puree
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 1 pound parsnips, peeled and sliced
  • Salt
  • 2 cups heavy cream
  • 2 sprigs fresh thyme
  • 1 head garlic, cut in 1/2 horizontally
  • 4 ounces unsalted butter or extra-virgin olive oil
  • Freshly ground black pepper

Directions

Put parsnips in pot, season with salt and cover with water. Place over medium heat and bring to a simmer. Cook until tender - the tip of a paring knife should easily go through without resistance, approximately 15 minutes.

In a medium saucepan place the cream, thyme sprigs and garlic cloves over low heat and bring to a simmer.

Drain parsnips and reserve cooking liquid. Place parsnips in a food processor with butter, or extra-virgin olive oil and a couple of tablespoons of reserved cooking liquid. Begin to process and add strained heavy cream mixture. Season with salt and pepper, to taste, and puree until very smooth.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

French Potato Puree

Recipe courtesy of Laura Calder

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Recipe courtesy of Giada De Laurentiis

Pan-Fried Sea Bass with Roasted Red Pepper Sauce and Broccoli Puree

Recipe courtesy of Laura Calder

Tahini Grilled Salmon with Sauteed Spinach, Beets with Sesame Seeds, Eggplant Puree and Tahini Sauce

Recipe courtesy of Roger Mooking

Roasted Baby Potatoes with Rosemary and Garlic

Recipe courtesy of Justine Simmons

Roasted Asparagus and Bacon

Recipe courtesy of Justine Simmons

Roasted Sweet Potatoes with Honey and Cinnamon

Recipe courtesy of Tyler Florence

Balsamic and Parmesan Roasted Brussels Sprouts

Recipe courtesy of Justine Simmons

Trending Videos

So Much Pretty Food Here