Parsnips are one of those under-rated root veggies, but I love them. We actually figured out that we liked them while making a beef stew at a cooking class. We had never really thought about them too much, as they don’t feature prominently, but we found out that we were really missing out on their great flavor. They have a slightly woody flavor that is really different than anything like potatoes or carrots that makes them a fun alternative. What I love about this puree is that it makes for an interesting substitute for mashed potatoes or as a base for other veggies or meat. Another perk is that you can roast the parsnips with other veggies or meat and then just remove them to puree.
The key to the puree is to add liquid, parsnips, like their woody flavor implies, have a fibrous texture. You really will need a blender and the liquid, we tried it with a stick blender and it just did not work at all.
This could also be made vegan by subbing out the butter, milk, and stock for their nut/veggie based counterparts which could provide a really unique flavor that compliments the parsnips (almond milk/butter and a veggie stock with an earthy mushroom flavor for example).
Roasted Parsnip Puree
- 3-4 Large (6 inches long) or 5-6 Small (3-4 inches long) Parsnips 1 Inch Cubed
- 3-4 Garlic Cloves Smashed
- 2 Tbs Butter
- 8 oz Half & Half or Milk
- 6 oz Chicken Stock
- Olive Oil
- Salt & Pepper
- Preheat the oven to 350 degrees.
- In a roasting or sheet pan, spread out the parsnips and garlic and coat with olive oil, salt, and pepper. Roast for 1 hour, stir the ingredients around and rotate the pan halfway through.
- Warm the milk and broth, melt the butter in a small sauce pan.
- Put the roasted parsnip, melted butter, and half of the liquid in a blender (like a Vitamix or Ninja) and blend until smooth, adding more of the liquid as necessary for smooth blending (I favor adding more of the milk first to get a creamier texture).
- Top with sliced chives and a drizzle of melted butter. Enjoy!!