Best 3 Parsnip Fennel Purée Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Parsnip fennel purée is a delicious and versatile dish that can be enjoyed as a side dish or a main course. It is made with parsnips, fennel, and a few simple ingredients, and can be easily prepared in under an hour. This purée is a great way to enjoy the flavors of these two root vegetables, and it is also a good source of vitamins and minerals.

Check out the recipes below so you can choose the best recipe for yourself!

FENNEL PUREE



Fennel Puree image

Provided by Giada De Laurentiis

Categories     side-dish

Time 50m

Yield 4 to 6 servings (5 cups)

Number Of Ingredients 9

4 large fennel bulbs
1 medium potato
2 garlic cloves
4 cups chicken broth
2 cups milk
3 tablespoons mascarpone cheese
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh mint leaves

Steps:

  • Trim the fennel bulbs of their stalks and bottom root. Halve the fennel lengthwise and slice each half into 1/4-inch thick slices. Peel the potato, halve, and thinly slice. Place the fennel, potatoes, garlic, chicken broth, and milk in a large, heavy pot over medium-high heat. If needed, add enough water to just cover the fennel. Bring the mixture to a simmer and continue cooking until the fennel and potatoes are soft, about 30 minutes.
  • Drain the fennel mixture. Place the fennel mixture in a food processor and puree. If necessary, place half the mixture in the food processor, pulse to puree, and continue adding the fennel mixture until all the mixture fits in the processor. Continue processing until pureed. Add the mascarpone cheese, salt, and pepper. Mix to combine. Add the mint and process until just combined. Add more salt and pepper, to taste.
  • Transfer the mixture to a serving dish. If the mixture is a little thin stir a few times and let rest for 5 minutes, then serve.

PARSNIP PUREE



Parsnip Puree image

Provided by Tyler Florence

Categories     side-dish

Time 25m

Yield 4-6 servings

Number Of Ingredients 10

1 pound parsnips, peeled and sliced
Kosher salt and freshly ground black pepper
1/2 cup milk
1/2 cup heavy cream
4 clove of garlic, peeled and gently smashed
1 sprig of thyme
1 bay leaf
1 stick unsalted butter
Extra-virgin olive oil
Parsley for garnish

Steps:

  • Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic, bay and thyme then place over medium heat and bring to a simmer. Cook until tender, the tip of a paring knife should easily go through without resistance - about 12 to 15 minutes.
  • Place parsnips in a food processor with butter and pour in enough of the milk mixture to puree the parsnips and achieve the texture of whipped cream. Season with salt and pepper then finish with a sprinkle of parsley.

PARSNIP FENNEL PURéE



Parsnip Fennel Purée image

Categories     Vegetable     Side     Vegetarian     Quick & Easy     Low Cal     Low/No Sugar     Wheat/Gluten-Free     Fennel     Parsnip     Fall     Winter     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 3

2 large parsnips (about 1/2 pound), peeled and cut into 1/2-inch-thick slices
1 small fennel bulb (sometimes called anise), stalks trimmed flush with bulb and bulb chopped (about 1 cup)
1/2 tablespoon unsalted butter

Steps:

  • In a saucepan cover parsnips and fennel with salted water and boil, covered, 15 to 20 minutes, or until very tender. Drain vegetables well in a large sieve. In a food processor purée hot vegetables with butter and salt and pepper to taste.

Tips:

  • Choose the freshest parsnips and fennel possible. Look for parsnips that are firm and smooth, with no blemishes. Fennel should be bright green and crisp.
  • Roast the parsnips and fennel before pureeing them. Roasting brings out their natural sweetness and flavor.
  • Use a high-powered blender or food processor to puree the roasted vegetables. This will ensure a smooth and creamy texture.
  • Season the puree to taste with salt, pepper, and nutmeg. You can also add other herbs and spices, such as rosemary, thyme, or garlic powder.
  • Serve the puree immediately, or store it in the refrigerator for later use. It will keep for up to 3 days.

Conclusion:

Parsnip and fennel puree is a delicious and versatile side dish that can be enjoyed with a variety of meals. It is also a good source of vitamins and minerals, making it a healthy addition to your diet. So next time you're looking for a new and exciting way to serve vegetables, give parsnip and fennel puree a try. You won't be disappointed!

Related Topics