Best 5 Whipped Parsnips With Roasted Garlic Recipes

GARLIC BUTTER ROASTED PARSNIPS

Steps:

• Preheat oven to 450˚F.
• Prepare the Parsnips: Wash and peel (optional) the parsnips. Cut parsnips down the center, longwise. Then cut each half into 3 to 4 batons. From there, cut away any tough, woody core.
• Spread out the parsnips on a large rimmed baking sheet. Set aside.
• Melt butter in a skillet set over medium heat.
• Stir in the garlic and cook for 20 seconds, or until fragrant. DO NOT burn the garlic.
• Remove from heat and stir in the rosemary.
• Pour the garlic butter over the parsnips.
• Season with salt and pepper.
• Toss to coat.
• Spread parsnips out in a single layer.
• Roast for 10 minutes.
• Stir the parsnips and continue to roast for 8 to 10 more minutes, or until tender.
• Remove from oven.
• Taste for salt and pepper, and adjust accordingly.
• Garnish with parsley and pepper flakes. Serve.

WHIPPED PARSNIPS

Steps:

• Peel and chop 1 pound parsnips and 1 large russet potato; put in a saucepan with 2 garlic cloves. cover with water, add kosher salt and bring to a boil; cook until soft, 20 minutes. reserve 1/2 cup cooking water, then drain the vegetables and return to the pan. add the reserved cooking liquid, 1/3 cup sour cream, 3 tablespoons butter, 1 teaspoon salt, and nutmeg to taste. beat with a mixer until smooth. season with pepper.

WHIPPED PARSNIPS WITH ROASTED GARLIC

Steps:

• Preheat oven to 350°F. Cut 1/4 inch off top of garlic. Discard top. Wrap head tightly in foil. Place on rack in oven; roast until garlic is tender, about 1 hour. Cool. Press garlic to release from skin. Transfer garlic to small bowl; mash.
• Cook parsnips in pot of boiling salted water until very tender, about 25 minutes. Drain well, reserving 1/2 cup cooking liquid. Return parsnips to pot. Add cream, butter, nutmeg, and mashed garlic. Beat with handheld electric mixer until smooth, thinning with some of reserved cooking liquid if mixture is too thick. Season to taste with salt and pepper.

WHIPPED PARSNIPS WITH ROASTED GARLIC

Steps:

• To make the roasted garlic: set oven to 350 degrees.
• Cut off about 1/4-inch off of the top of the garlic bulb and discard.
• Wrap head loosley in foil and place on a small baking pan.
• Roast until garlic is tender (about 1 hour) cool.
• Press bottom of the cooled bulb to squeeze out the pulp.
• Transfer to a bowl and mash with fork.
• Cook the parsnips in a pot of boiling water until very tender (should take about 25 minutes) drain well, reserving 1/2 cup cooking water.
• Return parsnips to the pot; add in whipping cream, butter, nutmeg and mashed garlic (you might want to add in less than the whole bulb, just keep tasting!).
• Beat well with an electric mixer until smooth, thinning out with some of the reserved cooking water if the mixture is too thick.
• Season generously with salt and pepper.

PARSNIPS WITH GARLIC-HERB BUTTER

Steps:

• Peel 1 1/2 pounds parsnips; halve lengthwise and cut into 1-inch pieces. Toss with 2 tablespoons olive oil on a baking sheet; season with salt and pepper. Roast at 400˚ F, tossing once, until tender, about 30 minutes. Transfer to a bowl and toss with 2 tablespoons softened butter, 1 teaspoon minced parsley, 1/2 teaspoon each minced rosemary and lemon zest and 1 clove grated garlic.