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
- 2 pounds parsnips, peeled, stringy cores removed, chopped (about 1 1/2 pounds after removing cores)
- 3 tablespoons butter, melted (can sub with extra virgin olive oil)
- 1 1/2 cup water
- 1/8 teaspoon nutmeg
- Salt and pepper to taste
Preheat oven and prep the parsnips:
Preheat oven to 400°F (205°C).
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.
Toss with melted butter and place in roasting pan:
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 oven:
Roast in the 400°F (205°C) oven for 20 to 25 minutes, until lightly golden, turning the parsnips once half-way through the cooking.
Purée cooked parsnips:
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.