SERVES: 4
TOTAL TIME: 30 minutes
WHY THIS RECIPE WORKS For a change of pace from mashed potatoes, try this quick and simple puree. Its flavor is pure, sweet, and intense, thanks to the fact that the parsnips are steamed rather than boiled before pureeing. Because parsnips are not as high in starch as potatoes, you can puree them in a food processor without turning them into a gummy mess—unlike potatoes. If you don’t want to take out your food processor, you can puree the parsnips using any of the tools you might use to mash potatoes, though you will get a more rustic consistency.
INGREDIENTS:
- 1½ pounds parsnips, peeled, cut into 2½-inch lengths, and thick ends halved lengthwise
- 1½ tablespoons unsalted butter, softened
- Salt and pepper
INSTRUCTIONS:
- Bring 1 inch water to boil in covered Dutch oven over medium-high heat (water should not touch bottom of steamer basket).
- Arrange parsnips in steamer basket. Set steamer basket inside Dutch oven, cover, and cook until they can be easily pierced with paring knife, about 10 minutes. Reserve cooking liquid.
- Puree parsnips in food processor until smooth, about 1 minute, adding reserved cooking liquid as needed to achieve desired consistency. Return puree to now-empty Dutch oven and reheat over medium low-heat, stirring in butter. Season to taste with salt and pepper. Serve immediately. (Puree can be refrigerated for up to 3 days or frozen in airtight container for up to 1 month.)
VARIATION:
CREAMY PARSNIP PUREE WITH SHALLOTS
- While parsnips are cooking, melt butter in 12-inch skillet over medium heat. Add 3 chopped shallots and cook until golden, 2 to 3 minutes. Substitute ¼ cup chicken broth and ¼ cup milk for reserved cooking liquid, adding more milk as needed to achieve desired consistency. Top puree with shallots and serve.
