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Creamy Parsnip Purée served in a home-style presentation.
Dr. J’s Kitchen

Creamy Parsnip Purée

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Tender parsnips and garlic are simmered with thyme, rosemary, and bay, then blended with butter and cooking broth until smooth. This creamy purée makes an elegant, herb-scented vegetable side.
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Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Method Video

Ingredients
  

  • 1 lb. parsnips, peeled, sliced into ½” rounds
  • 2 C vegetable broth, low sodium
  • 2 cloves garlic, peeled
  • 1 4” sprig thyme
  • 1 4” sprig rosemary
  • 1 dried bay leaf
  • ¼ tsp. kosher salt
  • 2 T unsalted butter
  • Fresh or dried chopped chives optional, for topping

Method
 

  1. In a medium pan, bring the vegetable broth to a boil over high heat.
  2. Add the parsnips, garlic, thyme, rosemary, bay leaf and salt to the pan. Keep the heat to a low boil (reduce the heat to a medium high).
  3. Cook till the parsnips are fork tender. This will take approximately 8-10 minutes.
  4. Shut off the heat.
  5. Remove the parsnips and garlic to the bowl of a food processor, using a slotted spoon. Reserve the vegetable broth. Discard the thyme and rosemary stems along with the bay leaf.
  6. Add the 2 T unsalted butter to the parsnips.
  7. Add in a ladle full of vegetable broth to the food processor at a time and blend till smooth. I added approximately half the vegetable broth to the parsnips to achieve a velvety smooth texture.
  8. Serve top with chives. Enjoy!

Video

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