Parsnip Puree Creamy Pureed Parsnips Recipes
PARSNIP PUREE
Provided by Tyler Florence
Categories side-dish
Time 25m
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- 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.
PARSNIP PUREE
Provided by Tyler Florence
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Put parsnips in pot, season with salt and cover with water. Place over medium heat and bring to a simmer. Cook until tender - the tip of a paring knife should easily go through without resistance, approximately 15 minutes.
- In a medium saucepan place the cream, thyme sprigs and garlic cloves over low heat and bring to a simmer.
- Drain parsnips and reserve cooking liquid. Place parsnips in a food processor with butter, or extra-virgin olive oil and a couple of tablespoons of reserved cooking liquid. Begin to process and add strained heavy cream mixture. Season with salt and pepper, to taste, and puree until very smooth.
PUREED PARSNIPS
Heart-healthy olive oil stands in for butter and heavy cream. Plus, parsnips, a less-starchy root vegetable, pack in fewer carbs than spuds.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Serves 4
Number Of Ingredients 4
Steps:
- Steam parsnips and garlic until tender, about 10 minutes. Puree in a food processor with olive oil until smooth. Season with salt and pepper.
Nutrition Facts : Calories 227 g, Fat 8 g, Fiber 8 g, Protein 3 g, Sodium 100 g
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