Parsnip Purée
File parnsip purée under "why didn't I think of that?"
by Erin Henderson
I don't remember the first time I tried parsnip purée, but I am willing to bet it was at a restaurant. I'm also willing to bet it was a revelation and one that I likely assumed was pretty complicated.
In reality, it's probably one of the easiest things you will ever make. When I tried making it myself, I nearly laughed out loud at the shocking simplicity of it.
You may also like: How to Make Celeriac Mash
Sweet, light, rich, and bright, a smooth mash of boiled parsnips brings an herbal levity to the plate. Despite the enormous amount of dairy in the preparation, parsnips lack the dense, earthy richness of potatoes, and therefore make a complimentary base for heavy braises and roasts.
You may also like: Boeuf Bourguignon
Parsnip Purée
This purée is a brilliant save for a busy host: it's delicious and decadent but comes together almost on its own.
If I'm feeling fancy, I'll throw in garlic and herbs to the mix, but if I'm really pressed for time, or I don't have much in the house, I don't sweat it.
Makes: about 4 cups
Chef level: easy
Special Equipment: Blender or food processor
Ingredients:
- 1 lb parsnips, peeled and roughly chopped
- 1 cup, or more as needed, whole milk
- Salt and pepper, to taste
- 2-3 whole garlic cloves, optional
- 1 bay leaf or 10 sprigs thyme, optional
- 1/4 cup butter
How to Make It:
- Add the parsnips to a sauce pot and cover with milk.
- Lightly season with salt and pepper and add optional garlic and herbs if using.
- Bring to a simmer over medium heat, stirring ocassionally. Don't boil the milk as it may split.
- Cook parsnips until very soft, about 20 minutes (timing depends on how small the parsnips were cut.)
- Discard the herbs.
- Add the butter to melt into the milk for the final minute of cooking.
- Put the parsnips (and garlic if using) and half the milk into a blender* or food processor. (You will likely need all the milk, but begin with only half to ensure a good consistency.)
- Blitz until very smooth but still thick, adding more of the hot milk if necessary.
Note:
Leave the centre piece out of the blender, and cover the opening with a kitchen towel to let steam escape. Hot liquid can blow the lid off a blender, which, of course, is dangerous and messy.
