Food + Entertaining Editor Tamberlyn Dobrowski recently put together an exceptional menu for the perfect fall get-together featuring this recipe. This parsnip purée adds a delicious and out-of-the-ordinary flavor and texture to your meal.
Parsnip PuréeCourse: Sides
3 pounds parsnips, peeled and roughly chopped
4 tablespoons unsalted butter or ghee
½ cup heavy cream, warmed
- Place the parsnips in a medium saucepan, add cold water to cover, and season with salt. Bring to a boil and reduce the heat to a simmer. Cook until fork-tender, about 20 minutes.
- Drain the parsnips and transfer to a food processor or blender. Add the butter and pulse until melted. Pour in the cream and process until smooth. Taste and adjust with salt as needed.
- Add fresh thyme sprigs to the water when boiling the parsnips for additional flavor.
- If the parsnips are too dry, use the water from the boiled parsnips and additional cream until the desired texture is achieved.