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Would puréed parsnips pair well with pork loin and peach salsa?
I don’t see why not.
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.
Hi Jane, I’m so glad you like them!
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
Thank you for this recipe. I used olive oil instead of butter, and this was wonderful with seared scallops and lemon!
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.
Fantastic recipe!!! Tried it last night. Recently had a similar dish (paired with pan seared sea-bass, large scallop, freshwater prawn and an excellent sweet corn cream sauce) at a very exclusive restaurant. I had never had parsnips before–unbelievable is all I can say. I would put this meal as one of the best of all time (mainly due to the parsnip combo). I was able to easily reproduce the meal at home for ~ 10 dollars/plate (versus 50). I added a small amount of cream and butter to the puree to increase the richness (like the the restaurant). It is actually quite difficult to keep your hands off the roasted parsnips before pureeing due to the incredible flavor. Would also make a great dish just after roasting. Potatoes just seem blah after having parsnips.
I made this over the weekend and it was wonderful.
Another fun addition to pureed parsnips: a pear!
I’ve never tried pureed/mashed parsnips before, it’s tempting. I wonder if I could sneak this one in on the kids without them catching on? I love veggies.
I bet it would be good with a head of roasted garlic in it too.
Mmmm… going to try roasting the parsnips & carrots instead of boiling next time I make “Mashed Everything” [50%Potatoes, plus sweet potato, yams, carrots, parsnips, turnips or rutabaga, all boiled separately because of cooking times, and mashed together with a little butter, white pepper, salt if needed, and whatever herb I’m in the mood for. I usually add as least one new-to-me root from the Spanish section, like yuca. Goes over great at gatherings & pot-lucks! Sometimes I omit the white potatoes and sweeten the mash.]
I love parsnips! This is a welcome addition to my repertoir. My taste buds must be different because I find that they are less sweet than carrots with an almost gingery perfume finish to them. I personally roast them with olive oil salt and pepper along with other roots when I do a roast. Looking forward to trying this!
Try adding parsnips to a simple beef stew (onions, carrots, potatoes, celery) with a beer or wine addition as part of the liquid for stewing. It’s scrumptious!
Wonderful! I just bought a bag of tiny parsnips at Trader Joes the other day. I was going to puree them following a recipe I found severral years ago in “Juliet Child Entertains” where she paired creamed pureed parsnips with roast duck. Roasting the parsnips before hand sounds extra good.
Parsnips have a sweet, smoky, earthy flavor.
Parsnips are really good, like a sweet carrot. An Irish pub we frequent serves mashed parsnips and carrots together and it’s delicious. Can’t wait to try this recipe. I plan to make some mashed carrots alongside.
What do parsnips taste like? If you can describe it?
Hi Jen, Great question! Though hard to answer. Parsnips are similar to carrots; they have a natural sweetness to them. Other than that, you’ll just have to try one!