https://www.foodnetwork.com/recipes/tyler-florence/parsnip-puree-recipe2-1942889
Nancy's note: The can be a side dish, like mashed potato, but it is really nice thinned out a bit and used as a sauce over veggies, fish, or other dishes.
Level: Easy
Total: 25 min
Prep: 10 min
Cook: 15 min
Yield: 4-6 servings
Ingredients
1 pound parsnips, peeled and sliced
Kosher salt and freshly ground black pepper
1/2 cup milk
1/2 cup heavy cream
4 clove of garlic, peeled and gently smashed
1 sprig of thyme
1 bay leaf
1 stick unsalted butter
Extra-virgin olive oil
Parsley for garnish
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.
Nutritional Analysis Per Serving
Serving Size 1 of 6 servings
Calories 293
Total Fat 25 g
Saturated Fat 15 g
Carbohydrates 16 g
Dietary Fiber 4 g
Sugar 5 g
Protein 3 g
Cholesterol 65 mg
Sodium 328 mg