Parsnip Purée

We all know the saying, “when in Rome…”, right…? With the cold temperatures still refusing to go away, I’m working on trying to embrace them… OK OK, am really just trying to go with it. I could kvetch some more about it, but I’m sure you’re tired of it. Heaven knows, I’m tired of saying it. So… rather then gripe & moan about how it’s still too chilly to be gleefully & giddily outside riding my bike, I’m in the kitchen, fairly happily working on some cold weather cooking. See…? Silver lining~

At present, braising in the oven is my first attempt at ‘Milk Pork’, which will be posted on a bit later. An Italian classic, it’s one of those things that I’ve just never gotten around to. To serve with, will be this parsnip purée. If you love root veg like I do, and why wouldn’t you… what with their longevity and versatility in the kitchen, you should give this recipe a try.

Another stellar one from the folks at Bon Appétit, this makes a tasty change from every day mash, and the cooking method really does bring out their natural sweetness – even more than roasting, I find.

I purposely made them using all milk, and no cream – I didn’t really want the extra calories or richness. In fact, I’ll bet you could make them with stock, even a good veg stock would work nicely. Use olive oil in place of the butter, which you could instead add in at the end; to keep it vegan & ultra healthy~

*For the purpose of this blog & photos, I did half the recipe, using what I had on hand

Parsnip Purée

Parsnips are naturally sweet and not too starchy, which makes for an ultra smooth mash. This is actually a great do ahead, where you can make the purée the day (or even 2…) before. Let cool; cover and chill. Reheat over medium-low, stirring often. Serves 4 – 6.

1 pound parsnips, peeled, thinly sliced
2 garlic cloves, thinly sliced
½ cup whole milk
½ cup heavy cream
*you can of course use all milk, to cut down the calories/richness
2 TBSP unsalted butter
Kosher salt, to taste

Bring parsnips, garlic, cream, milk & butter to a boil in a medium saucepan.
Reduce heat, cover and simmer until veg is very soft, approx. 10 to 15 minutes.
Uncover and cook until liquid is reduced by half, about 5 minutes; taste and season with salt, if needed.
Purée using your favourite method (food processor, stick blender, etc) until smooth – but let the mixture cool down just a little first. If it happens to splatter when it’s scorching hot, it really does up the unpleasantness.


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