Best Pureed Parsnips With Horseradish Recipes

Parsnip Purée image

Provided by Traci Des Jardins

Yield Makes 10 servings

Number Of Ingredients 5

10 medium parsnips (4 pounds total), peeled and chopped into 1/2-inch-thick slices
12 tablespoons (1 1/2 sticks) unsalted butter
1/2 cup chicken stock or low-sodium chicken broth
1 tablespoon fine sea salt
2 teaspoons freshly ground black pepper

Steps:

In heavy large pot combine parsnips with enough cold water to cover. Place over moderately high heat, cover, and bring to a boil. Continue boiling until tender, about 30 to 45 minutes. Drain. Working in 2 batches, pureé hot parsnips, butter, and chicken stock until smooth. Transfer to large serving dish, stir in salt and pepper, and serve immediately.

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.

Parsnip Puree image

Provided by Tyler Florence

Categories side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 9

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

Steps:

Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic, bay and thyme and bring to a simmer over medium heat. Cook until tender, the tip of a paring knife should easily go through without resistance, about 12 to 15 minutes. Strain and reserve liquid.
Place parsnips in a food processor with butter and pour in enough of the reserved 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.

Parsnip Puree image

Provided by Tyler Florence

Categories side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 7

1 pound parsnips, peeled and sliced
Salt
2 cups heavy cream
2 sprigs fresh thyme
1 head garlic, cut in 1/2 horizontally
4 ounces unsalted butter or extra-virgin olive oil
Freshly ground black pepper

Steps:

Put parsnips in pot, season with salt and cover with water. Place over medium heat and bring to a simmer. Cook until tender - the tip of a paring knife should easily go through without resistance, approximately 15 minutes.
In a medium saucepan place the cream, thyme sprigs and garlic cloves over low heat and bring to a simmer.
Drain parsnips and reserve cooking liquid. Place parsnips in a food processor with butter, or extra-virgin olive oil and a couple of tablespoons of reserved cooking liquid. Begin to process and add strained heavy cream mixture. Season with salt and pepper, to taste, and puree until very smooth.