A Parsnip Puree is a great way to use a delicious and super nutritious veggie that doesn't get much attention. Parsnips are wonderful and tasty and worth checking out for your next veggie fix. These guys are related to carrots, and they taste a little like a carrot with, but are sweeter. With their cream coloured flesh, they don't have the beta carotene that carrots have. Parsnips, however, are a very good source of potassium and folate, and are higher in fibre than potatoes.
Even Top Chef, Mario Batali likes parsnips. Check out this article on his website: All About Parsnips, for more info on this awesome vegetable, plus more recipes. I got these lovely parsnips at a local farmers market. (Where, I also learned that, in Scotland, they call parsnips “white carrot”) They were very fresh and firm, which is how a parsnip should be. Similar to a carrot, parsnips lose their crispness when they're past their prime.
I'm trying to include a wider variety of veggies in my cooking. I usually just buy it, and then figure out what to do with it after I get it home. It's kind of fun that way. Like a challenge. Going beyond the reliable regulars can make dinner much more interesting. And if we really like something, I try to incorporate it into our garden for the following year.
Although parsnips are not always a staple in a lot of kitchens, but be sure to not overlook them. You'll find parsnips in any grocery store. When cooked and pureed, this vegetable has an earthy, slightly sweet and nutty flavour and a creamy texture, and they are a fresh alternative to starchy potatoes. Add parsnip to any roasted root vegetable dish, (they're delicious roasted along side carrots). They are also a good addition to soups, and stews.
Parsnip puree is a tasty, nutritious and really easy to make side dish. Fresh chopped parsley (which is also related to the parsnip), and a hint of nutmeg are perfect flavour accents.
- 10 parsnips, scrubbed, peeled and cut into uniform chunks
- 2 cloves garlic, smashed and peeled
- 1/4 cup butter
- 1/2 cup milk or cream
- 1/4 tsp nutmeg
- 1/4 cup chopped fresh parsley
- Sea salt & freshly ground pepper
- In a pot of boiling water, cook parsnips and garlic until parsnips are tender, about 10 minutes.
- Drain and return to pot. Add butter, milk, salt, pepper, and nutmeg.
- Using an immersion blender, puree until smooth and creamy. (or transfer to a blender or food processor in two batches)
- Season with Salt & Pepper, to taste
- Stir in parsley, reserving some for garnish, and serve hot.
Calories and fat indicated here are for using 2% milk. Using cream or whole milk will increase both calories and fat per serving.