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
Provided by Giada De Laurentiis
Categories side-dish
Time 50m
Yield 4 to 6 servings (5 cups)
Number Of Ingredients 9
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
Provided by Tyler Florence
Categories side-dish
Time 25m
Yield 4-6 servings
Number Of Ingredients 10
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
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
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!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love