parsnip puree


Categories: Veggies and Sides, Posted by Sandy Bergsten

Ingredients:

2 pounds parsnips, peeled, quartered lengthwise, and cut into 1-inch pieces

4 cups chicken broth

1 teaspoon salt

4 tblespoons unsalted butter, cut into pieces

4 tablespoons heavy cream, optional

 

Directions:

Bring the parsnips and chicken broth to a boil, cover, and simmer until tender, approximately 15-20 minutes. Drain. Reserving the broth for thinning later.

Place the drained parsnips back into the warm pan with some of the cooking liquid. With a hand blender purée the hot parsnips along with the butter until smooth. Adding more hot cooking broth as needed to achieve a silky consistency. Add the heavy cream, if desired, and blend well.

Season with salt and pepper.

Either keep warm, covered off heat or bring to room temperature, then cover and refrigerate.

Note: The parsnip puree can be made earlier in the day and up to 1 day ahead. Reheat slowly in a microwave using 50% power, stirring frequently and thinning with tablespoons of reserved broth if needed.

 

Serves 6

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