Parsnip Puree

Name: Parsnip Puree
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Freshly ground black pepper; 2 sprigs fresh thyme; 1 head garlic, cut in 1/2 horizontally; 473 milliliters heavy cream; 113 grams unsalted butter or extra-virgin olive oil; 454 grams parsnips, peeled and sliced; 6 servings Salt

Parsnip Puree requires roughly 25 minutes from start to finish. This recipe serves 6. This recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains about 3g of protein, 49g of fat, and a total of 505 calories. A couple people really liked this side dish. A mixture of olive oil, thyme, garlic, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free, primal, and vegetarian diet.

Instructions

Put parsnips in pot, season with salt and cover with water.

Ingredients you will need

Parsnip

Water

Salt

Equipment you will use

Pot

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.

Equipment you will use

Knife

In a medium saucepan place the cream, thyme sprigs and garlic cloves over low heat and bring to a simmer.

Ingredients you will need

Whole Garlic Cloves

Fresh Thyme

Cream

Equipment you will use

Sauce Pan

Drain parsnips and reserve cooking liquid.

Ingredients you will need

Parsnip

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.

Ingredients you will need

Extra Virgin Olive Oil