Best 4 Pureed Parsnips Recipes

Pureed parsnips are a simple yet flavorful dish that can be enjoyed as a side dish or as a main course. Whether you're looking for a healthy and nutritious meal or a creamy and comforting dish to warm you up on a cold night, pureed parsnips are a great option. With their sweet and earthy flavor, they can be easily paired with a variety of complementary ingredients, making them a versatile addition to any dinner table.

Here are our top 4 tried and tested recipes!

PUREED CELERY ROOT, PARSNIPS AND POTATOES

Pureed Celery Root, Parsnips and Potatoes image

Categories Dairy Potato Vegetable Side Christmas Thanksgiving Vegetarian Root Vegetable Parsnip Fall Winter Healthy Bon Appétit

Yield Serves 6

Number Of Ingredients 5

Ingredients

1 1-pound celery root (celeriac), trimmed, peeled, cut into 1/2-inch pieces
1 pound parsnips, trimmed, peeled, cut into 1/2-inch pieces
1 pound russet potatoes, peeled, cut into 1-inch pieces
1 cup low-fat (1%) milk
1 tablespoon butter

Steps:

Cook celery root and parsnips in large pot of boiling salted water until beginning to soften, about 10 minutes. Add potatoes; cover and cook until all vegetables are tender, about 20 minutes longer. Drain well. Transfer vegetables to processor. Add milk; puree until almost smooth. Return puree to same pot; stir over medium heat until heated through. Season with salt and pepper. Mix in butter. Transfer to bowl; serve.

PUREED PARSNIPS

Pureed Parsnips image

Heart-healthy olive oil stands in for butter and heavy cream. Plus, parsnips, a less-starchy root vegetable, pack in fewer carbs than spuds.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Serves 4

Number Of Ingredients 4

Ingredients

2 pounds peeled and chopped parsnips
2 cloves peeled garlic
2 tablespoons olive oil
Salt and freshly ground pepper

Steps:

Steam parsnips and garlic until tender, about 10 minutes. Puree in a food processor with olive oil until smooth. Season with salt and pepper.

Nutrition Facts : Calories 227 g, Fat 8 g, Fiber 8 g, Protein 3 g, Sodium 100 g

JAMES BEARD'S PUREED PARSNIPS

James Beard's Pureed Parsnips image

"The Essential New York Times Cookbook" author Amanda Hesser shares this subtly sweet side dish from legendary chef James Beard. The recipe originally appeared in The New York Times in 1992.Also try: Sweet Potato Casserole

Provided by Martha Stewart

Categories Food & Cooking Main Dish Recipes Casserole Recipes

Number Of Ingredients 7

Ingredients

3 pounds parsnips, peeled and cut into 1 1/2-inch pieces
1 teaspoon coarse salt, plus more for boiling
1 teaspoon sugar
1/2 to 3/4 cup (1 to 1 1/2 sticks) unsalted butter, melted, plus more unmelted for top
3 to 4 tablespoons heavy cream
1/4 cup Madeira
2 tablespoons coarse dry bread crumbs or finely chopped nuts

Steps:

Place parsnips in a large saucepan; add enough water to cover. Generously salt water and bring to a boil over high heat. Reduce heat to a simmer; simmer until tender, 10 to 15 minutes. Drain.
Preheat oven to 350 degrees. Puree parsnips in a food processor or food mill. If using a processor, take care not to overprocess or they will become gluey.
Transfer pureed parsnips to a large bowl; whisk in salt, sugar, melted butter, heavy cream, and Madeira.
Spoon parsnip mixture into a 1-quart baking dish. Dot top with butter and sprinkle with breadcrumbs or chopped nuts. Bake 20 to 30 minutes. Serve.

JAMES BEARD'S PUREED PARSNIPS

James Beard's Pureed Parsnips image

Provided by Moira Hodgson

Categories side dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

3 pounds parsnips, cooked
1 teaspoon salt
1 teaspoon sugar
1/2 to 3/4 cup butter (1 to 1 1/2 sticks), melted
3 to 4 tablespoons heavy cream
1/4 cup Madeira, or to taste
Additional butter
2 tablespoons bread crumbs or finely chopped nuts for topping

Steps:

Peel cooked parsnips and puree them in a food processor or by putting them through a food mill.
Combine the puree with the salt, sugar, melted butter, cream and Madeira, and whip together well with a spatula or whisk.
Spoon the puree into a one-quart baking dish, dot with butter and sprinkle with the crumbs or chopped nuts. Bake in a 350-degree oven for 20 to 30 minutes.

Nutrition Facts : @context http, Calories 303, UnsaturatedFat 6 grams, Carbohydrate 32 grams, Fat 19 grams, Fiber 8 grams, Protein 2 grams, SaturatedFat 12 grams, Sodium 313 milligrams, Sugar 9 grams, TransFat 1 gram

Tips:

Choose the right parsnips: Select firm, unblemished parsnips with smooth skin and no signs of sprouting or bruising.
Peel and cut the parsnips evenly: This will ensure even cooking and a smooth puree.
Boil or steam the parsnips until tender: This should take about 15-20 minutes, depending on the size of the parsnips.
Drain the parsnips well: This will help to prevent the puree from becoming watery.
Mash or puree the parsnips until smooth: You can use a potato masher, immersion blender, or food processor for this.
Season the puree to taste: Add salt, pepper, and other seasonings as desired.
Serve the puree warm or cold: Parsnip puree can be enjoyed as a side dish, soup, or spread.

Conclusion:

Parsnip puree is a delicious and versatile dish that can be enjoyed in many different ways. With its sweet and earthy flavor, parsnip puree is a great addition to any meal. Whether you are looking for a simple side dish or a more complex soup or spread, parsnip puree is sure to please. So next time you are looking for a new and exciting way to enjoy parsnips, give one of these recipes a try.