Parsnip Purée
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds of parsnips, peeled and cut into 2-inch pieces for boiling
- 2tablespoons butter
- 1teaspoon powdered ginger
- Salt and freshly ground white pepper to taste
- 1cup heavy cream or half-and-half
Nutritional analysis per serving (8 servings)
256 calories; 14 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 8 grams dietary fiber; 9 grams sugars; 3 grams protein; 474 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Boil parsnips until tender, about 10 minutes; drain and mash.
- Step 2
Place parsnips in a food processor. Add butter, ginger, salt and pepper and blend. Add cream or half-and-half as needed until purée is smooth.
- Step 3
Adjust seasoning. Ginger should be present but not predominant. Serve.
Private Notes
Comments
Great with steelhead trout (or other fish). Very easy to make. I was drawn to this recipe because it doesn't call for a huge amount of butter and I even used whole milk instead of heavy cream. Excellent! And yes, as another reader noted, the ginger is very subtle; that said, it's easy to go overdo the ginger. I added minced parsley at the end.
Delicious! I didn’t have cream or milk but I had sour cream and was still great.
So much better than potatoes. Much lighter mouth feel with more flavor. Delicious.
I had a cup of parsnips so I made one third the recipe with a white sauce made with whole milk. It's fine and will be a good accompaniment to the goat ragu made from the NYT recipes.
So much better than potatoes. Much lighter mouth feel with more flavor. Delicious.
Delicious! I didn’t have cream or milk but I had sour cream and was still great.