Parsnip Puree
Prep time: 5 min
Cook time: 10 min
Servings: 4
1 - 100 gram
What Goes Well With Parsnips?
Sweet: maple syrup and brown sugar.
Spices: nutmeg, ginger, garlic, and pepper.
Herbs: parsley, sage, and thyme.
Fruits & Vegetables: carrots, apples, potatoes, carrots, pears, spinach.
Savoury: pork, chicken.
Ingredients
1 pound parsnips, peeled and sliced
kosher salt and freshly ground black pepper
1/2 cup almond or coconut milk
1/2 cup heavy cream
4 cloves of garlic, peeled and gently smashed
1 sprig of thyme
1 bay leaf
1 stick unsalted butter
extra-virgin olive oil
parsley for garnish
Directions
Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic, bay and thyme then place over medium heat and bring to a simmer. Cook until tender, the tip of a paring knife should easily go through without resistance - about 12 to 15 minutes.
Place parsnips in a food processor with butter and pour in enough of the milk mixture to puree the parsnips and achieve the texture of whipped cream. Season with salt and pepper then finish with a sprinkle of parsley.