Published September 1, 1994.
Extensive kitchen testing finds that pureeing is the best use for this often unappreciated root vegetable.
Many people ignore parsnips, probably because they look like dirty, anemic carrots.
Parsnips shouldn't be thought of as a pale version of a carrot. They're sweeter, richer, and more assertive, and they should be used in recipes where they can shine. For the most part, this means pureeing them.
We found the best flavor to result from 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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