Parsnip Puree Recipe
This velvety roasted garlic parsnip purée glides onto your plate all suave and understated, then casually annihilates everything else in a spoon’s radius. It's so creamy, buttery (without the butter), and unapologetically garlicky that even mashed potatoes start reconsidering their career choices.
Servings: 6 Cups
Calories: 295kcal
Cost: $8
Ingredients
- 10 cloves garlic peeled
- 1 ½ teaspoon olive oil
- 3 lbs. parsnips peeled and cut into 1-inch sections
- 2 teaspoons prepared horseradish (optional)
- ½ cup unsweetened plant-based milk
- ¼ cup extra-virgin olive oil
- 1 ¼ teaspoon salt or to taste
Optional Garnishes:
- 2 sprigs fresh thyme
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon coarse-ground black pepper
Instructions
- Preheat the oven to 375°F (190°C). Place the garlic cloves on a parchment paper-lined baking pan, drizzle with olive oil. Roast for 17-19 minutes until tender and lightly golden.
- While the garlic roasts, place the parsnips in a large pot and cover with water. Bring to a boil over high heat, then reduce to medium heat and cook for 20 minutes, until very tender when pierced with a fork.
- Drain the cooked parsnips in a colander, discarding the water.
- Transfer the parsnips to a food mixer or a food processor along with the roasted garlic. Add the plant-based milk, olive oil, and salt. Process until completely smooth, scraping down the sides as needed.
- Optionally garnish with thyme sprigs, a drizzle of olive oil, and a sprinkle of coarse-ground black pepper before serving.
Notes
🥄 Soulja Boil:
Boil the parsnips until they practically collapse when poked. Too firm and they won’t blend smoothly; too soft and they’ll get waterlogged. You’re aiming for tender, not swampy.
🌀 Food Millie Vanilli:
Use a food processor or food mill to process until fully smooth—no lumps allowed. Scrape the sides a few times. A food mill adds air for extra lightness.
🧂 A Salt and Bettery:
Taste your purée after blending and adjust the salt then. Parsnips can vary in sweetness, and if you're adding gravy, it’s already bringing the salt party.
Nutrition
Calories: 295kcal | Carbohydrates: 43g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 523mg | Potassium: 902mg | Fiber: 11g | Sugar: 11g | Vitamin A: 59IU | Vitamin C: 41mg | Calcium: 119mg | Iron: 2mg