Parsnip Purée

Sometimes we desire something a bit more upscale than plain mashed potatoes (which I dearly love). So when I ran across this Parsnip Purée recipe from Ina Garten, I knew instantly that we had to make this side dish. And it is about as easy as a side dish gets, seriously (just take a look at the abbreviated ingredients list).

Parsnips are really delicious and so under-appreciated. The versatile veggie is the essence of parsnip-ness with just a little butter that generates that sigh of pure satisfaction. A sensational, silky-smooth, slightly assertive side that you’ll be pairing with any number of main dishes. The first time out of the gate, it accompanied a seared sirloin steak, but we are imaging all of the other possibilities such as roast chicken, pork loin, salmon, leg of lamb…

Make sure to put it on your short list!

Parsnip Purée

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1½ lbs. parsnips, scrubbed, sliced ¾” thick
  • Kosher salt, freshly ground pepper
  • 2 Tbsp. unsalted butter, diced
  • Chopped fresh chives for garnish, optional

Directions

  1. Place 1½ pounds parsnips, scrubbed, sliced ¾” thick, in a medium pot, add 1 tablespoon kosher salt, and add enough water to cover the parsnips. Cover the pot, bring to a boil, then uncover, lower the heat, and simmer for 15–20 minutes, until the parsnips are very soft when tested with a small knife. Don’t drain the pot!
  2. With a slotted spoon or small strainer, transfer the parsnips to the bowl of a food processor fitted with the steel blade and pulse to chop the parsnips. Pour the cooking liquid into a glass measuring cup and pour ½ cup down the feed tube. Purée the parsnips, adding more cooking liquid (about 1 cup total) through the feed tube until the parsnips are creamy and almost smooth but still have some texture.
  3. Add 2 tablespoons unsalted butter, diced, and ½ teaspoon freshly ground black pepper and purée until combined. Taste for seasonings, sprinkle with fresh chives and serve hot.

http://www.lynnandruss.com

Recipe courtesy of Ina Garten

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