Best Pear Parsnip Purée Recipes

PARSNIP, PEAR, AND POTATO PUREE

Steps:

• In a medium saucepan, combine parsnips and potato. Add enough water to cover and cook for 20 minutes. Drain in a colander.
• In two batches, puree half the parsnip-potato mixture, half the pear, 1/2 teaspoon salt, 1 tablespoon butter, and half the heavy cream in a food processor, pulsing until smooth. Repeat process and combine both batches in saucepan. Stir in remaining 1/2 teaspoon salt and Cognac. Serve warm.

PARSNIP AND PEAR PUREE

Steps:

• Place parsnips in large saucepan and add enough water to cover by 1 inch. Bring to a boil, and reduce to a simmer until fork tender, about 20 minutes.
• Remove pan from heat; add pears, cover, and let stand until pears are tender, about 5 minutes. Drain, reserving 2 cups of liquid.
• Using an immersion blender or blender in small batches, puree parsnips and pears, adding reserved liquid to achieve desired consistency.
• Transfer puree to a large bowl; stir in butter and chives. Season with salt.

PEAR PARSNIP PURéE

Steps:

• Preheat the oven to 350 degrees F.
• Place the parsnips in a medium pot, add the milk, salt, and pepper, bring to a boil, then simmer for 20 minutes, or until the parsnips are tender.
• Remove the parsnips from the milk and set aside.
• Transfer the pears to a small roasting pan. Add half the diced butter, sprinkle with salt and pepper, and drizzle the honey on top.
• Add the water to the pears, and bake for 20 to 25 minutes, or until the pears are fully cooked and very tender and most of the liquid has evaporated.
• Add the pears and any remaining liquid to the parsnips, and purée the mixture with a hand blender, a food processor, or a ricer. If the mixture seems too thick, add a little of the hot milk mixture.
• Add the remaining butter, and adjust seasoning.