Description
A deliciously creamy comfort food that comes together in about 30 minutes and is perfect for busy weeknight dinners.
Ingredients
Scale
- 2 pounds of parsnips, peeled and cut into 1-inch pieces
- 2 cups of whole milk (or any other milk)
- 1 bay leaf
- 2 sprigs of fresh thyme (or other fresh herbs)
- 3 tablespoons of cold butter
- 2 tablespoons of heavy cream
- Salt to taste
- White pepper to taste
Instructions
- Peel the parsnips and chop them into 1-inch pieces.
- Place the parsnip pieces in a heavy-bottomed saucepan along with the milk, bay leaf, and thyme.
- Bring the mixture to a gentle simmer over medium-low heat and cook for 15-20 minutes until parsnips are fork-tender.
- Remove bay leaf and thyme, drain parsnips but reserve the cooking liquid.
- Transfer cooked parsnips to a food processor and blend until smooth, adding reserved liquid as needed.
- Strain the puree through a coarse mesh strainer and then a fine-mesh sieve for extra smoothness.
- Return the puree to the saucepan, whisk in cold butter and heavy cream, and season with salt and white pepper to taste.
- Serve warm in bowls.
Notes
Feel free to customize with leftover herbs or garlic. This puree can be made ahead and stored in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 35mg