Best 5 James Beards Pureed Parsnips Recipes

Embark on a culinary adventure with James Beard's Pureed Parsnips, a symphony of flavors that will tantalize your taste buds. This delectable dish, crafted with simple yet exquisite ingredients, promises a creamy and velvety texture that melts in your mouth. Discover the art of transforming humble parsnips into a culinary masterpiece, perfect for any occasion. Let your taste buds dance with joy as you explore variations of this classic recipe, including a delightful version infused with ginger and white pepper, and another elevated with the addition of leeks and nutmeg. Indulge in a symphony of flavors that will leave you craving more.

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JAMES BEARD'S PUREED PARSNIPS

James Beard's Pureed Parsnips image

"The Essential New York Times Cookbook" author Amanda Hesser shares this subtly sweet side dish from legendary chef James Beard. The recipe originally appeared in The New York Times in 1992.Also try: Sweet Potato Casserole

Provided by Martha Stewart

Categories Food & Cooking Main Dish Recipes Casserole Recipes

Number Of Ingredients 7

Ingredients

3 pounds parsnips, peeled and cut into 1 1/2-inch pieces
1 teaspoon coarse salt, plus more for boiling
1 teaspoon sugar
1/2 to 3/4 cup (1 to 1 1/2 sticks) unsalted butter, melted, plus more unmelted for top
3 to 4 tablespoons heavy cream
1/4 cup Madeira
2 tablespoons coarse dry bread crumbs or finely chopped nuts

Steps:

Place parsnips in a large saucepan; add enough water to cover. Generously salt water and bring to a boil over high heat. Reduce heat to a simmer; simmer until tender, 10 to 15 minutes. Drain.
Preheat oven to 350 degrees. Puree parsnips in a food processor or food mill. If using a processor, take care not to overprocess or they will become gluey.
Transfer pureed parsnips to a large bowl; whisk in salt, sugar, melted butter, heavy cream, and Madeira.
Spoon parsnip mixture into a 1-quart baking dish. Dot top with butter and sprinkle with breadcrumbs or chopped nuts. Bake 20 to 30 minutes. Serve.

JAMES BEARD'S PUREED PARSNIPS

James Beard's Pureed Parsnips image

Provided by Moira Hodgson

Categories side dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

3 pounds parsnips, cooked
1 teaspoon salt
1 teaspoon sugar
1/2 to 3/4 cup butter (1 to 1 1/2 sticks), melted
3 to 4 tablespoons heavy cream
1/4 cup Madeira, or to taste
Additional butter
2 tablespoons bread crumbs or finely chopped nuts for topping

Steps:

Peel cooked parsnips and puree them in a food processor or by putting them through a food mill.
Combine the puree with the salt, sugar, melted butter, cream and Madeira, and whip together well with a spatula or whisk.
Spoon the puree into a one-quart baking dish, dot with butter and sprinkle with the crumbs or chopped nuts. Bake in a 350-degree oven for 20 to 30 minutes.

Nutrition Facts : @context http, Calories 303, UnsaturatedFat 6 grams, Carbohydrate 32 grams, Fat 19 grams, Fiber 8 grams, Protein 2 grams, SaturatedFat 12 grams, Sodium 313 milligrams, Sugar 9 grams, TransFat 1 gram

JAMES BEARD'S PLEASANT PASTA

James Beard's Pleasant Pasta image

Here's an absolutely lovely weeknight pasta dish that's a triple threat: It's easy, it's quick and it's delicious. Here's what you do: As the spaghetti boils, simmer some green peas with a little water until they're hot (or just dump the frozen peas in with the boiling pasta a couple minutes before the timer is set to ding). Drain the pasta and return to the pot with a button of butter. Add peas, prosciutto and cream and toss to coat. Season well with salt, pepper and grated Parmesan. Toss some more. Serve and swoon.

Provided by Alex Witchel

Categories easy, quick, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

Salt
1 pound spaghetti
1 10-ounce package frozen peas
4 tablespoons butter
1/2 pound thinly sliced prosciutto di Parma, rolled up and cut in 1/4-inch-wide strips
2/3 cup heavy cream
Freshly ground black pepper
1/2 to 3/4 cup grated Parmesan cheese; more as needed

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta, and cook until just tender. While pasta cooks, combine peas and 1 cup water in a small saucepan. Bring to a boil, and stir until peas are thoroughly heated. Drain and set aside.
Drain pasta, return to pot and toss with butter. Add peas, prosciutto and cream. Toss to mix well and to separate prosciutto strips. Season with salt and pepper to taste. Add Parmesan to taste, and toss again. Serve piping hot, passing more Parmesan separately at the table.

Nutrition Facts : @context http, Calories 896, UnsaturatedFat 13 grams, Carbohydrate 97 grams, Fat 37 grams, Fiber 7 grams, Protein 42 grams, SaturatedFat 21 grams, Sodium 1871 milligrams, Sugar 8 grams, TransFat 0 grams

POTATO, PARSNIP, AND HERB-OIL PUREE

Potato, Parsnip, and Herb-Oil Puree image

Parsnips bring earthy interest to this potato mash. Infused oil elevates the easy side dish from expected to extraordinary.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 9

Ingredients

1/2 cup extra-virgin olive oil
3 whole black peppercorns
1 dried bay leaf
1 large rosemary sprig
1 piece (1 inch) cinnamon stick
2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
2 pounds parsnips, peeled and cut into 1-inch pieces
1/2 teaspoon coarse salt
Pinch of freshly grated nutmeg

Steps:

Bring olive oil, peppercorns, bay leaf, rosemary, and cinnamon stick to a gentle simmer in a saucepan over low heat. Remove from heat, and let stand, covered, until cool. Strain. Meanwhile, cook potatoes and parsnips in a large pot of salted boiling water until tender, 20 to 25 minutes. Drain, then immediately mash with infused oil, salt, and nutmeg.

PUREED PARSNIPS

Pureed Parsnips image

Heart-healthy olive oil stands in for butter and heavy cream. Plus, parsnips, a less-starchy root vegetable, pack in fewer carbs than spuds.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Serves 4

Number Of Ingredients 4

Ingredients

2 pounds peeled and chopped parsnips
2 cloves peeled garlic
2 tablespoons olive oil
Salt and freshly ground pepper

Steps:

Steam parsnips and garlic until tender, about 10 minutes. Puree in a food processor with olive oil until smooth. Season with salt and pepper.

Nutrition Facts : Calories 227 g, Fat 8 g, Fiber 8 g, Protein 3 g, Sodium 100 g

Tips:

Choose the right parsnips: Look for firm, smooth parsnips with no blemishes or bruises. Avoid any that are soft or have cracks.
Peel the parsnips before cooking: Use a vegetable peeler to remove the tough outer skin of the parsnips.
Cut the parsnips into even-sized pieces: This will help them cook evenly.
Boil the parsnips until they are tender: This will take about 15-20 minutes. You can also roast or steam the parsnips, if you prefer.
Drain the parsnips well before mashing: This will help to prevent the puree from becoming watery.
Use a potato masher or food processor to puree the parsnips: If you use a food processor, be careful not to over-process the parsnips, as this can make them gluey.
Season the puree to taste: Add salt, pepper, and other seasonings to taste. You can also add a knob of butter or a splash of cream for extra richness.
Serve the puree immediately: Pureed parsnips are best served immediately, while they are still warm and creamy.

Conclusion:

James Beard's Pureed Parsnips is a simple yet elegant dish that is perfect for any occasion. The parsnips are naturally sweet and creamy, and they are complemented perfectly by the rich butter and cream. This dish is sure to impress your guests, and it is also a great way to use up leftover parsnips.