Parsnip Puree

Name: Parsnip Puree
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 4 cloves garlic, peeled and gently smashed; 118 milliliters heavy cream; 6 servings Kosher salt and freshly ground black pepper; 118 milliliters milk; 6 servings Extra-virgin olive oil; 6 servings Parsley for garnish; 454 grams parsnips, peeled and sliced; 1 sprig thyme; 1 stick unsalted butter

Parsnip Puree is a gluten free, primal, and vegetarian recipe with 6 servings. One portion of this dish contains around 2g of protein, 38g of fat, and a total of 401 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. A mixture of bay leaf, kosher salt and pepper, milk, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 25 minutes.

Instructions

Put parsnips in a pot, season with salt and cover with milk and cream.

Ingredients you will need

Parsnip

Cream

Milk

Salt

Equipment you will use

Pot

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.

Ingredients you will need

Garlic

Thyme

Equipment you will use

Knife

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.

Ingredients you will need

Salt And Pepper