Everyone will fall in love with this fantastic cream parsnip puree! This is definitely one of my favorite ways to parsnip!
If you’re a purist of mashed potatoes, listen to me because I bet this is very creamy Parsnip turf will place its own on the table next to your favorite mashed potatoes Any day.
Parsnip is an underrated vegetable in the United States and I hope this recipe will help remedy soon! If you are not familiar with them, Think of the sweetness of carrots matching the creamy flavor of potatoes and you’ll stand out. I love them, this mud is my favorite way to serve them. I also love this roasted carrot and parsnips, but it’s another day!
Key Ingredients
- Pasnip: Parsnip is usually sold near other root vegetables and looks like white carrots. Look for a firm, smooth and even decolorization without soft spots.
- olive oil: For the best taste, we bake parsnips in olive oil and then bake them again. Feel free to replace olive oil with your favorite oil.
- cream: The roasted parsnips have been blended into the butter paste, but I like to add some cream to really make them special (similar to when making mashed potatoes).
- Nutmeg, salt and pepper: I love the nutmeg in this dish, especially myself who likes to prick it (I think it tastes better). Finally, my black pepper was generous too.
Creamy parsnip mud
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Prepare
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chef
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All
The toast becomes very smooth and creamy after it is sliced. You can place this parsnips mud plain, but we added some cream and nutmeg to make it more delicious. Serve like mashed potatoes. I especially love the incredible pork tenderloin with roasted turkey (hi, Thanksgiving!), roasted chicken and apples.
6 servings
You will need
2 lbs (450g) parsnips, peeled and cut into 1-inch pieces, 8 medium
2 tablespoons extra power olive oil
1/4 cup (60 ml) heavy cream or half, warm
1/8 teaspoon nutmeg
Salt and fresh black pepper
direction
1Preheat the oven until 400°F (200°C) and place the oven rack in the middle of the oven. To clean easily, arrange large baking trays with parchment paper.
2Add parsnip to a bowl with 2 tablespoons of olive oil and 1/2 teaspoon of salt. Then, expand to a layer on the baking sheet.
3Roast parsnips until light golden around the edges, about 30 minutes. About halfway through baking, throw away parsnips, or even brown.
4Add the baked parsnip to the food processor or blender and add the cream and nutmeg. puree until you want consistency, add more water if necessary. Stir some pepper and season with salt. Or, mash parsnip with mashed potatoes or use a food factory and stir other ingredients.
Adam and Joanne’s Tips
- storage: Parsnip turf can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, cool completely and place them in a freezer-safe airtight container. Melt in the refrigerator overnight before reheating.
- The nutrition facts provided below are estimates. Let’s assume 1/2 teaspoon salt and cream.
Nutrition per serving
Service size
1 of 1 serving
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Calories
171
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Total fat
6.9 grams
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Saturated fat
1.9 grams
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cholesterol
5.6mg
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sodium
212.2mg
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carbohydrate
27.4g
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Dietary fiber
7.4 grams
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Total sugar
7.4 grams
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protein
2G
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
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