Puréed Roasted Parsnips

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Photography Credit: Elise Bauer

The easiest way to prepare parsnips is to slice them, steam them, and dress with butter and salt. However, to get the fullest, richest flavor from the parsnips, they should be roasted. The browning caramelizes the natural sugars in the parsnips. In this recipe we first roast the parsnips with some butter, then purée them with added water. It’s quite simple, but if you’ve never had parsnips this way, you’re in for a treat.

Puréed Roasted Parsnips Recipe

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  • Yield: Serves 4.

Ingredients

  • 2 lbs parsnips, peeled, stringy cores removed, chopped (about 1 1/2 pounds after removing cores)
  • 3 Tbsp butter, melted
  • 1 1/2 cup water
  • 1/8 teaspoon nutmeg
  • Salt and pepper to taste

Method

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1 Preheat oven to 400°F. Peel parsnips, make a cut off the top of the fat end of each parsnip. This will show you extent of the inner core. Often this core is stringy and woody, especially at the larger end of the parsnip. When you are prepping the parsnips, cut around this core.

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2 Place chopped parsnips in a medium sized bowl, add the melted butter and stir to coat. Lay out the parsnips on a roasting pan in a single layer. Roast in the oven for 20 to 25 minutes, at 400°F, until lightly golden, turning the parsnips once half-way through the cooking.

3 Put cooked parsnips into a blender or food processor. Add 1 1/2 cups water, and pulse until puréed to the desired consistency. Add more water if necessary. Add nutmeg and salt and pepper to taste.

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Showing 4 of 17 Comments

  • Shana

    Would puréed parsnips pair well with pork loin and peach salsa?

  • Jane

    I know this is an older post. Just wanted to say parsnips this way are so very good. I wish I had a serving dish like yours, so pretty. Thank-you for the recipe.

  • Nikita

    Do you think this recipe would go nice with a crispy skin salmon? I have had it once with duck and was unbelievable

    Sure, why not? ~Elise

  • Pauline Mauro

    Thank you for this recipe. I used olive oil instead of butter, and this was wonderful with seared scallops and lemon!

  • Kari B.

    Parsnips are sweet like carrots but with a bit more bitter after taste and more depth. Though, if I recall correctly, that is reduced when roasted.

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