Sweet Parsnip Purée

By December 15, 2015

Parsnips have so much natural sweetness, that by simply reducing their cooking liquid to a syrup and mixing it back in, you create a decadently rich and sweet vegetable side dish. Serve warm, and thin down any leftovers with stock for a soup.  

 2 parsnips (about 6-8 depending on size)
 1 tbsp butter
 ¼ cup cream, milk or a combination
 Salt and pepper
 1 tsp fresh horseradish (optional)
 stock (optional)
1

Peel and chop parsnips into 1/2" pieces. Bring to a boil in a pot of salted water, and cook 20-25 minutes or until tender.

2

Remove parsnips from cooking water with a slotted spoon and set aside. Turn heat up to high under cooking liquid, and reduce syrup to just a few tablespoons.

3

Add the parsnips back into the syrup, and mash using a potato masher or a ricer and then a masher. Add a few tablespoons of milk or cream, some salt and pepper, and up to a tablespoon of butter. Start with less milk and butter and taste and add more as you go-- this has a ton of flavor and does not need much fat to boost it up. If you want it to be sweet and spicy, try adding a teaspoon or two or fresh horseradish. Or if you want to make it into a soup, add in warmed stock to your desired consistency.

Ingredients

 2 parsnips (about 6-8 depending on size)
 1 tbsp butter
 ¼ cup cream, milk or a combination
 Salt and pepper
 1 tsp fresh horseradish (optional)
 stock (optional)

Directions

1

Peel and chop parsnips into 1/2" pieces. Bring to a boil in a pot of salted water, and cook 20-25 minutes or until tender.

2

Remove parsnips from cooking water with a slotted spoon and set aside. Turn heat up to high under cooking liquid, and reduce syrup to just a few tablespoons.

3

Add the parsnips back into the syrup, and mash using a potato masher or a ricer and then a masher. Add a few tablespoons of milk or cream, some salt and pepper, and up to a tablespoon of butter. Start with less milk and butter and taste and add more as you go-- this has a ton of flavor and does not need much fat to boost it up. If you want it to be sweet and spicy, try adding a teaspoon or two or fresh horseradish. Or if you want to make it into a soup, add in warmed stock to your desired consistency.

Sweet Parsnip Purée

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