Pureed Parsnips

pureed parsnipsParsnips are a seriously delicious fall/winter/spring root vegetable that can be prepared several ways.  They require a frost in order for their starches to develop, so while most veggies are only in season in the summer and early fall, parsnips can be found in plenty at farmers markets throughout the winter and spring. And they are so easy to prepare.  A quick peel and chop, and you are on your way to a parsnip party.

Pureed Parsnip Recipe:

  • 2 pounds of parsnips
  • 4 cups chicken stock
  • 1 stick of butter
  • Organic Heavy Cream for finishing (about a quarter cup)
  • 1 tsp salt (add more/less depending on how much salt the parsnips absorb from the stock)
  • pepper to taste

Peel the parsnips with a vegetable peeler and chop into evenly sized pieces.  Place in a large pot and pour in the chicken stock.  Add water to completely cover the parsnips, and boil until tender (about 20 minutes after they’ve reached a boil).  Drain the parsnips, reserving some of the stock for thinning. Add the parsnips to a food processor (can be done in a blender in batches) with the butter, salt, pepper, and pulse until mostly pureed.  Add cream or reserved stock until your desired consistency.

The key with this recipe is to taste as you go.  TASTE your parsnips to make sure they’re done boiling, TASTE them when you add the cream to make sure they’re the right consistency and have enough salt.  When you decide your food tastes good, everyone else will think so too.  Have fun!