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Parsnip Purée

“I like this purée because it’s lighter than a traditional potato purée but still has the same smooth, silky consistency.”

Serves 4-6

2 pounds parsnips, peeled, stringy cores removed, and chopped

3 tablespoons butter

1 ½ cups vegetable stock

1/8th teaspoon ground nutmeg

1 teaspoon kosher salt

½ teaspoon ground pepper

1 tablespoon olive oil

1. Cook the chopped parsnips in a pot with the stock for 15-20 minutes until very tender. Drain and reserve some of the liquid.

2. Place the warm veggies in a food processor with the butter, 1 teaspoon of salt, ½ teaspoon of pepper, and nutmeg, and blend for 2-3 minutes.

3. Add 1-2 tablespoons of the cooking liquid and 1 tablespoon of olive oil, blend again to combine, and serve.