Parsnip Puree
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 pound (450g) parsnips (peeled and chopped)
- ΒΌ cup milk (2% (semi-skimmed in the UK))
- Β½ cup heavy cream ((double cream in the UK))
- 2 tablespoons unsalted butter
- 2 cloves roasted garlic (optional)
- Β½ teaspoon salt
- ΒΌ teaspoon ground black pepper
Method
- To a saucepan or a large pot, add the chopped parsnips, cover with water and bring to a boil. Add Β½ teaspoon of salt to the water, and cook for 10-15 minutes or until the parsnips are fork tender.
- Drain and carefully transfer the cooked parsnips to a blender jug or a food processor, add the milk, cream, butter, garlic, salt, and pepper. Blend until smooth. If necessary add a little bit of water to thin out the consistency.
- Transfer to a serving bowl.