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    Home » Vegetables

    Puréed Parsnips

    Published: Dec 5, 2018 · Modified: Jun 19, 2020 by Carolyn Hetke · This post may contain affiliate links,

    Jump to Recipe Print Recipe

    These Puréed Parsnips are so easy to make.   Parsnips don't get the love they deserve in my opinion!

    Parsnips are a bit like cilantro I think - you either love 'em or you hate 'em!  I had forgotten about them for a while til my friend gave me this Roasted Parsnip and Pear Soup.

    Now I can't get enough of them.

    Parsnips can taste sweet and kind of perfumey. If you are worried about the  taste being too strong many people serve them half and half with carrots to tone them down a bit.

    They are also delicious roasted alone or with other root vegetables!

    I still have some in my fridge so that might be a recipe for another day!

    This recipe is so simple it will make a really easy side vegetable.

    Winter is the perfect time for parsnips. They get sweeter after they have had some frosts!

    Purreed Parsnips

    Puréed Parsnips

    Author: Carolyn Hetke

    If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

    5 from 1 vote
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    Course: Main Dish
    Cuisine: American
    Prep Time: 20 minutes mins
    Cook Time: 10 minutes mins
    Total Time: 30 minutes mins
    Servings: 4 servings

    Ingredients

    • 2 lbs parnsips peeled and slice into ¼" coins
    • 2 cloves garlic peeled
    • 4 Tbsps olive oil
    • 4 Tbsps milk or cream divided 2 + 2
    • Salt and pepper to taste

    Instructions

    • Steam parsnips and garlic about 10 minutes til they are tender when pricked with a fork.
    • Transfer to a food processor with oil and 2 Tbsps of cream. Purée in your food processor. Add the remaining 2 Tbsps of milk or cream only if your mixture is really stiff and you want to make it smoother.
    • Season with salt and pepper to taste.
    • Transfer to serving dish.

    Notes

    Nutrition

    Calories: 306kcal | Carbohydrates: 42g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 1mg | Sodium: 29mg | Potassium: 880mg | Fiber: 11g | Sugar: 12g
    Tried this recipe?Mention @thewineloverski or tag #thewineloverski!

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    Hi! I am Carolyn - the Wine Lover in the Wine Lover's Kitchen! I absolutely love having friends and family around my table with great food and wine to enjoy. If you want great recipes and wine recommendations you have come to the right place!

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