Parsnip Pureé
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Prep Time:
10m
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Cook Time:
12m
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Total Time:
22m
Ingredients
- 1/2 lb Parsnips, peeled and chopped into 1/4" chunks
- 1/4 c Heavy cream (upwards of 1/3 c)
- Salt, to taste
Instructions
- After chopping the parsnips into 1/4" pieces, add them to a sauce pot. Cover with cold water and add a pinch of salt. Then bring to a boil and simmer for 12 minutes.
- When tender (poking with a sharp knife yields no resistance), drain and pat dry. Add cooked parsnips, 1/4 cup cream, and 2 pinches of salt to a blender.
- Blend until smooth, starting with a low speed and gradually increasing to high. Blend on high for at least 20 seconds. Salt to taste, and check the texture. If it's too thick still, add a little more cream and continue to blend on high before checking again. A spoonful held sideways should hold it's shape and slowly start to fall back into the blender.
- This can be made the day ahead and stored in the fridge in a microwave-safe container. To reheat, heat puree in a microwave on high in 15 second intervals until hot, stirring between.