What to do with parsnips? They have the sweetness of carrots but with a nutty flavor that is surprising for
this root vegetable. This is easy to make and can be done a day ahead of time. What a great substitute for
mashed potatoes! Use the puree as a base to
show off a main course, as in the photo below.
1 pound parsnips, peeled and chopped into medium sized bits
½ cup heavy cream, may substitute half and half but perhaps
you will have to reduce the amount to get the consistency you like
½ cup whole milk, may use low fat while adjusting for consistency
2 tablespoons unsalted butter
2 garlic cloves, peeled and chopped fine
Salt to taste
Optional: Powdered nutmeg or paprika, or parsley/cilantro for dusting before serving.
Boil everything at a medium boil for about 15 minutes. Test to see that the parsnips are soft so that a fork
goes through them easily. Then purée everything in a blender until smooth. In the blender, check for a silky
smooth consistency and add liquid as needed. You can make this a day ahead of time and reheat it before
serving, possibly adding a little more cream, milk (to get the consistency as you like) and/or salt before serving.
Try serving with a dusting of powdered nutmeg or paprika or some parsley/cilantro.