Parsnip Puree
Creamy, buttery, and lower in carbs than mashed potatoes, Parsnip Puree is a must-make side dish! Don’t doubt the addition of horseradish; it balances out the sweet, nutty flavor of the parsnips perfectly.
Servings: 6
Ingredients
- 2 pounds parsnips ~3-4 medium parsnips, peeled and cut into 1" chunks
- 3 cloves garlic peeled
- 2 tablespoons unsalted butter at room temperature
- ¼-⅓ cup heavy cream or half and half or whole milk
- ½ teaspoon kosher salt + more for boiling parsnips and to taste
- ¼ teaspoon white pepper optional
- 1 teaspoon prepared horseradish
Instructions
- Place 2 pounds parsnips, 3 cloves garlic, and ½ teaspoon kosher salt 1 teaspoon kosher salt in a heavy-bottom large saucepan. Add enough tap water to cover the parsnips by 1-inch.
- Bring to a boil over medium high heat. Once boiling, reduce the heat to medium-low and simmer for 12-18 minutes, until the parsnips are fork tender.
- Drain the parsnips and garlic and then transfer to a high speed blender or a food processor fitted with an s-blade. Add in 2 tablespoons unsalted butter, ¼-⅓ cup heavy cream , ¼ teaspoon white pepper, 1 teaspoon prepared horseradish, and ½ teaspoon kosher salt . Blend until smooth, adding in an additional cream if needed to loosen.
- Give the mixture a taste and add in ½-1 teaspoon of additional salt if needed. Transfer to a serving dish, top with a drizzle of olive oil and fresh thyme leaves (if desired) and and serve immediately.
Notes
Add Fresh Herbs: For additional flavor and a pop or color, sprinkle the prepared parsnip puree with fresh rosemary or fresh thyme leaves.
Make it Dairy-Free: Use vegetable broth or chicken stock in place of cream and olive oil in place of butter.
Storage: Allow the puree to cool slightly, transfer to an airtight container, and store in the fridge for up to 4 days. Alternatively, freeze in a freezer-safe container for up to 1 month.
Reheat: Place the parsnip puree in a small saucepan with a bit of cream to loosen and heat over low heat until warm, stirring often. Alternatively, place the parsnip puree in a heat-safe bowl, cover with damp paper towel, and reheat in the microwave in 60-second intervals, stirring after each interval, until warmed through.
Nutrition
Calories: 184kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 310mg | Potassium: 586mg | Fiber: 7g | Sugar: 8g | Vitamin A: 266IU | Vitamin C: 26mg | Calcium: 66mg | Iron: 1mg
