Dec 3, 2012
This rich and creamy Parsnip Purée is a nice change from mashed potatoes. Serve as side with roasted meats and saucy stews.
6 large parsnips, peeled and cut into large pieces
1 medium Yukon Gold potato, peeled and cut into large pieces
3 tbsp. butter, room temperature
1/3 to 1/2 cup whipping cream (35%), heated until warm to the touch
Pinch freshly grated nutmeg
Salt and freshly ground pepper, to taste
1 tbsp. chopped parsley, for garnishing (optional)
Olive oil, for finishing (optional)
Add parsnips and potato to boiling salted water. Cook until tender, about 15 to 20 minutes. Drain well.
Transfer parsnips, potato, butter, 1/3 cup whipping cream, nutmeg, and salt and pepper to food processor. Pulse until smooth, adding more whipping cream, if desired, for a creamier purée. Taste and adjust for seasoning. Garnish with chopped parsley and a drizzle of olive oil.
Yield: 4 servings.