Description
Creamy parsnip puree is a delightfully smooth dish that combines the sweetness of parsnips with the creaminess of heavy cream and butter.
Ingredients
Scale
- 3 large parsnips, peeled and chopped into 1-inch pieces
- 1 medium potato, peeled and chopped into 1-inch pieces
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon fresh chives, chopped (optional, for garnish)
Instructions
- In a large pot, combine the chopped parsnips and potato. Cover with water and add a pinch of salt. Bring to a boil over medium-high heat.
- Reduce the heat to a simmer and cook for about 15-20 minutes, or until the parsnips and potato are tender when pierced with a fork.
- Drain the vegetables and return them to the pot.
- Add the butter and heavy cream to the pot. Using a potato masher or an immersion blender, puree the mixture until smooth and creamy.
- Season with salt and freshly ground black pepper to taste. If the puree is too thick, you can add a little more cream or water to reach your desired consistency.
- Serve warm, garnished with chopped chives if desired.
Notes
- For a lighter version, substitute half of the heavy cream with low-sodium vegetable broth.
- Add a pinch of nutmeg or garlic powder for an extra layer of flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling and Pureeing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: varies
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg
Keywords: Creamy parsnip puree, parsnip recipes, creamy side dishes