Best Parsnip Fennel Purée Recipes

Fennel Puree image

Provided by Giada De Laurentiis

Time 50m

Yield 4 to 6 servings (5 cups)

Number Of Ingredients 9

4 large fennel bulbs
1 medium potato
2 garlic cloves
4 cups chicken broth
2 cups milk
3 tablespoons mascarpone cheese
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh mint leaves

Steps:

Trim the fennel bulbs of their stalks and bottom root. Halve the fennel lengthwise and slice each half into 1/4-inch thick slices. Peel the potato, halve, and thinly slice. Place the fennel, potatoes, garlic, chicken broth, and milk in a large, heavy pot over medium-high heat. If needed, add enough water to just cover the fennel. Bring the mixture to a simmer and continue cooking until the fennel and potatoes are soft, about 30 minutes.
Drain the fennel mixture. Place the fennel mixture in a food processor and puree. If necessary, place half the mixture in the food processor, pulse to puree, and continue adding the fennel mixture until all the mixture fits in the processor. Continue processing until pureed. Add the mascarpone cheese, salt, and pepper. Mix to combine. Add the mint and process until just combined. Add more salt and pepper, to taste.
Transfer the mixture to a serving dish. If the mixture is a little thin stir a few times and let rest for 5 minutes, then serve.

Parsnip Puree image

Provided by Tyler Florence

Categories side-dish

Time 25m

Yield 4-6 servings

Number Of Ingredients 10

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.

Fennel, Parsnip and Cumin Soup image

Provided by English_Rose

Categories Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 ounce butter
3 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 teaspoon ground cumin
2 lbs parsnips, peeled sliced and quartered
1 lb fennel, chopped
5 cups vegetable broth
salt & freshly ground black pepper

Steps:

Heat the butter and olive oil in a. Add in the onion and garlic and fry gently, stirring often, without browning, for 5 minutes.
Mix in the cumin, then add in the parsnip and fennel, stirring well.
Add in the broth, bring to the boil, reduce the heat and simmer for 15-20 minutes until the parsnips and fennel are tender. Season with salt and freshly ground pepper.
Cool slightly, then blend until smooth using a hand or jug blender.
Reheat gently over a low heat.
Ladle into serving bowls and garnish each portion with a swirl cream or yogurt if you wish.

Nutrition Facts : Calories 241.2, Fat 11.3, SaturatedFat 3.5, Cholesterol 10.2, Sodium 83.2, Carbohydrate 35.1, Fiber 10.1, Sugar 8.1, Protein 3.1

Parsnip Fennel Purée image

Yield Makes 2 servings

Number Of Ingredients 3

2 large parsnips (about 1/2 pound), peeled and cut into 1/2-inch-thick slices
1 small fennel bulb (sometimes called anise), stalks trimmed flush with bulb and bulb chopped (about 1 cup)
1/2 tablespoon unsalted butter

Steps:

In a saucepan cover parsnips and fennel with salted water and boil, covered, 15 to 20 minutes, or until very tender. Drain vegetables well in a large sieve. In a food processor purée hot vegetables with butter and salt and pepper to taste.