Parsnip puree with cream and herbs turns a humble root vegetable into a rich and delicious side dish.
Instructions
1
Boil the parsnips
2
In a large stockpot, cover the parsnips with water. Add 1/2 teaspoon salt, and bring the water to a boil. Reduce the heat to a simmer and cook, uncovered, until very tender, 15 to 20 minutes. Drain the parsnips and return them to the pot.
3
Combine the garlic, herbs and cream
4
While the parsnips are cooking, melt 2 tablespoons butter in a small saucepan over medium heat. Add the garlic and cook until fragrant, one to two minutes. Add the milk, cream, remaining 1/2 teaspoon salt, pepper, thyme and rosemary. Pour the mixture over the cooked parsnips. Add the remaining 8 tablespoons cubed butter, and stir until the butter is melted.
5
Place the mixture in a food processor and puree until smooth, scraping down the sides of the bowl as needed. Transfer to a serving dish. Editor's Tip: If you don't have a food processor, you can mash parsnips with a potato masher. The result will not be as creamy and smooth, but the parsnip puree will still taste delicious. If using a food processor, puree the parsnips with a delicate hand. Try using the pulse button or a medium speed, and stop as soon as the mixture is smooth.
