Best Parsnip And Apple Puree Recipes

MAKE-AHEAD PARSNIP-APPLE MASH

Make-Ahead Parsnip-Apple Mash image

Earthy parsnips are sweetened with apples and blended into a delightfully silky puree.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 50m

Yield Serves 10 to 12

Number Of Ingredients 5

Ingredients

3 tablespoons cold unsalted butter
2 pounds parsnips, peeled and sliced into 1/2-inch-thick rounds
1 pound tart apples (about 3), such as Granny Smith, peeled and cut into 1-inch cubes
2 1/2 cups water
Coarse salt

Steps:

Melt 2 tablespoons butter in a large heavy skillet over medium heat. Cook parsnips in a single layer until just golden on bottoms, about 10 minutes. Flip, and add apples, water, and 1 1/4 teaspoons salt. Raise heat to medium-high, and simmer, covered, until parsnips and apples are very soft, about 20 minutes.
Remove from heat, and let stand, covered to retain moisture, until slightly cooled, about 5 minutes. Puree mixture in a blender until smooth. With machine running, add remaining tablespoon butter.

ROASTED APPLE AND PARSNIP SOUP

Roasted Apple and Parsnip Soup image

Besides being a delicious and comforting winter meal, this roasted apple and parsnip soup is great for honing your seasoning skills. With its mild, earthy, slightly sweet, gently aromatic flavor, it's the perfect vehicle for tasting the effects of salt on food. Garnish with croutons, crumbled blue cheese, and chives.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 8

Ingredients

2 pounds parsnips, peeled and cut into 1/2-inch slices
2 green apples - peeled, cored, and cut into thick slices
2 tablespoons olive oil
kosher salt to taste
6 cups chicken broth
1 russet potato, cut into 8 pieces
1 pinch cayenne pepper
½ cup heavy whipping cream

Steps:

Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
Spread parsnips and apples out onto prepared baking sheet. Drizzle olive oil over the top and sprinkle with kosher salt. Toss to coat.
Roast in preheated oven until parsnips and apples are tender and caramelized around the edges, about 30 minutes.
Stir apple-parsnip mixture, chicken broth, and potato together in a large pot; bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes.
Puree apple mixture with an immersion blender until soup is smooth. Stir cream into soup and season with cayenne pepper and salt; cook until heated through, 2 to 5 minutes.

Nutrition Facts : Calories 273.1 calories, Carbohydrate 40.4 g, Cholesterol 27.2 mg, Fat 12.4 g, Fiber 9.3 g, Protein 3.1 g, SaturatedFat 5.3 g, Sodium 92 mg, Sugar 12.3 g

PARSNIP PUREE

Parsnip Puree image

Provided by Tyler Florence

Categories side-dish

Time 25m

Yield 4-6 servings

Number Of Ingredients 10

Ingredients

1 pound parsnips, peeled and sliced
Kosher salt and freshly ground black pepper
1/2 cup milk
1/2 cup heavy cream
4 clove of garlic, peeled and gently smashed
1 sprig of thyme
1 bay leaf
1 stick unsalted butter
Extra-virgin olive oil
Parsley for garnish

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.