Parsnip purée
Parsnip purée is an easy way to elevate a meal with a sweet, nutty and rich side dish that’s a step above mashed potatoes. Read on for our roasted parsnip purée recipe
Ingredients
- Parsnips: 750g
- Garlic cloves: 3
- Olive oil: 1 tbsp
- Heavy cream: 75g
- Milk: 70g
- Butter: 40g
- Salt: to taste
- Black pepper: to taste
Instructions
- 1
Preheat the oven to 175°C. Place the garlic cloves on a baking sheet. Peel,trim and cut the parsnips into cubes. Add to the baking sheet with the garlic cloves and drizzle with olive oil. Roast for 30 minutes until both the garlic cloves and parsnips are turning golden brown. Remove from the oven and let cool.
- 2
Peel the garlic cloves and add to a food processor with the roasted parsnips. Add the heavy cream,milk,butter and salt. Pulse until very smooth. Season to taste with salt and black pepper and serve warm.
Cook it from the original
This recipe comes from finedininglovers.asia. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on finedininglovers.asia