Sweet and nutty with a creamy texture parsnip pureé makes a terrific easy weeknight side to go with roast pork, beef or turkey.
Sometimes it is nice to try new things. As a kid, I would turn my nose up at the thought of eating parsnips, but this parsnip puree recipe creamy, sweet and oh so yum!
So why pureed parsnips you ask…. ok you didn’t but I am going to tell you anyway.
My husband and I visited this restaurant last summer called The Lake House Restaurant. On the menu, they had a Boneless Beef Short Rib but with parsnips! Back then thought of eating parsnips made a tiny bit of me die. But boy did I want those ribs with a nice glass of red so I rolled the dice.
Very very much to my surprise the parsnips were maybe the best part!
Turns out parsnips are delicious! Sweet, creamy with a bit of nuttiness to them. I knew then I had to make this at home.
What pairs well with parsnip puree?
Any roasted meat will go well with this sweet and buttery root veg. Here are some of my favourite pairings:
- Fall Off The Bone Baby Back Ribs
- Simple Oven Roasted Turkey
- Whole Roasted Chicken with Dijon Herb Butter
- Cuban Style Baked Port Tenderloin
Are Pureed Parsnips Good For You?
The answer is yes and no. Parsnips are considered a carbohydrate or starchy vegetable much like potatoes. They are sweet and a sister to the carrot which also has a sweeter taste than most green vegetables. The parsnips themselves are healthy it is the amount of butter and cream that are added to them often that you add to the parsnip puree shifting from the good column to the naughty column. This recipe strikes a good balance.
Parsnips are packed with vitamins and minerals like vitamin C, K, B6 , folate and magnesium. Check out this article from Healthline that will break down the full range of parsnip health benefits.
According to the sugar, scale parsnips are a bit on the high side. If you are following the keto diet these would not be a good veggie choice.
INGREDIENTS AND SUBSTITUTIONS
- Parsnips – You will need 2 lbs. Look for parsnips that are all relatively the same size. They should be firm. Avoid parsnips with soft spots or blemishes or mushy tips. Peel the parsnips like you would a carrot and cut the ends off. Then cube the parsnips into even chunks to ensure they will cook as evenly as possible.
- Whole milk – Add moisture and a nice creaminess to the parsnips. If you don’t have whole milk you can swap skim milk out with the addition of 2 extra tsp of melted butter.
- Unsalted butter – Unsalted butter makes it possible to control the salt in any recipe better. Just add what you need. Butter makes everything better adding flavour and creaminess. Extra virgin olive oil can also be used as a substitute.
- Salt and pepper
How to make pureed parsnips
can you roast the parsnips instead of boiling?
Yes! Roasting adds an even greater nuttiness to parsnips and may deepen the colour a bit to a soft brown. To roast, peel and cube the parsnips as before and roast at 400 F for about 25-30 minutes. Remove when soft and blendable.
Can this recipe be made in advance?
Yes again! Make-ahead up to 3 days in advance and store in a tightly sealed container in the fridge. Warm in the microwave before serving.
- large pot
- Measuring Cups
- Measuring Spoons
- 2 lbs parsnips peeled and cubed
- 3/4 cup whole milk
- 2 tbsp butter melted
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- Peel parsnips, trim and cube parsnips.
- Place in a boiling pot of salted water (about 2 tsp of salt for a large pot of water). Boil until softened. Remove from heat and carefully drain water when soft.
- Add parsnips to a blender and add milk, butter, salt and pepper.
- Blend until smooth. Serve immediately.
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