Best 4 Pureed Parsnips Recipes

**Pureed Parsnips: A Creamy and Versatile Side Dish**

Pureed parsnips are a creamy, flavorful, and versatile side dish that can be enjoyed on any occasion. Made with just a few simple ingredients, this dish is easy to prepare and can be tailored to your liking. Whether you prefer a smooth and silky puree or a chunky and rustic mash, there is a recipe in this article that will suit your taste. In addition to the classic pureed parsnips recipe, you will also find variations that incorporate other flavors, such as garlic, herbs, and cheese. With its naturally sweet flavor and creamy texture, pureed parsnips are a great way to add a touch of elegance to your next meal. Try one of these recipes today and experience the deliciousness of this simple yet satisfying dish.

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PUREED CELERY ROOT, PARSNIPS AND POTATOES

Pureed Celery Root, Parsnips and Potatoes image

Categories Dairy Potato Vegetable Side Christmas Thanksgiving Vegetarian Root Vegetable Parsnip Fall Winter Healthy Bon Appétit

Yield Serves 6

Number Of Ingredients 5

Ingredients

1 1-pound celery root (celeriac), trimmed, peeled, cut into 1/2-inch pieces
1 pound parsnips, trimmed, peeled, cut into 1/2-inch pieces
1 pound russet potatoes, peeled, cut into 1-inch pieces
1 cup low-fat (1%) milk
1 tablespoon butter

Steps:

Cook celery root and parsnips in large pot of boiling salted water until beginning to soften, about 10 minutes. Add potatoes; cover and cook until all vegetables are tender, about 20 minutes longer. Drain well. Transfer vegetables to processor. Add milk; puree until almost smooth. Return puree to same pot; stir over medium heat until heated through. Season with salt and pepper. Mix in butter. Transfer to bowl; serve.

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

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

Tips:

Choose the right parsnips: Look for firm, smooth parsnips with no blemishes or bruises. Avoid any that are soft or wrinkled.
Peel the parsnips before cooking: This will help to remove any dirt or grit and make the parsnips easier to puree.
Boil or steam the parsnips until they are tender: This will take about 15-20 minutes. You can also roast the parsnips in the oven, which will give them a slightly sweeter flavor.
Drain the parsnips well before pureeing: This will help to prevent the puree from becoming too watery.
Use a food processor or blender to puree the parsnips: Be sure to puree them until they are smooth and creamy.
Season the puree to taste: You can add salt, pepper, garlic powder, or other herbs and spices to taste.
Serve the puree immediately or store it in the refrigerator for later use: Pureed parsnips can be stored in the refrigerator for up to 3 days.

Conclusion:

Pureed parsnips are a delicious and nutritious side dish that can be enjoyed by people of all ages. They are a good source of vitamins A, C, and K, as well as fiber and potassium. Pureed parsnips can be used in a variety of dishes, such as soups, stews, and casseroles. They can also be used as a spread or dip. With their sweet and nutty flavor, pureed parsnips are a versatile and flavorful addition to any meal.