Creamy Parsnip Puree with Shallots

Published September 1, 1994.

Why this recipe works:

Extensive testing indicated that pureeing is the best use for sweet and rich parsnips. We got the best flavor for our parsnip recipe by steaming, not boiling, the parsnips before pureeing. You can puree parsnips with any of the tools you use to mash potatoes. However, because they are not as… read more

Extensive testing indicated that pureeing is the best use for sweet and rich parsnips. We got the best flavor for our parsnip recipe by steaming, not boiling, the parsnips before pureeing. You can puree parsnips with any of the tools you use to mash potatoes. However, because they are not as high in starch as potatoes, they can also be pureed in a food processor without turning into a gummy mess.

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Serves 4

This puree can be served as a side dish with roast pork or roast chicken. It can also be used as a pasta sauce by thinning it with 1 - 1 1/4 cups milk. Toss the sauce with corkscrew pasta and steamed or lightly sautéed vegetables, such as carrots, yellow or red peppers, beets, broccoli, peas, or pearl onions.

Ingredients

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