Bring to a boil, cover with a lid and then reduce heat to low. Both are delicious, you just get a slight coconut flavor with the coconut milk. In a large pot combine parsnips, milk, butter, salt and pepper. Once they are drained, they go in the food processor with the remaining ingredients and that’s it! My favorite ‘cream’ to use is Nutpods Orginal flavor, but I have also used coconut milk. Ingredients 2 pounds parsnips (about 1 1/2 pounds after removing cores) 3 tablespoons butter, melted (can substitute extra virgin olive oil) 1 1/2 cups water. I peel and chop the parsnips and boil them until fork tender. The pan sauce is so yummy with the parsnip puree. I love to serve it with my Instant Pot Pork Tenderloin. It is perfect for a puree or mash and pairs perfectly with almost any protein. It has a lovely sweet taste and a hearty texture. It is Paleo, Whole30 and comes together so easily with the help of the food processor.Ī parsnip is a root vegetable related to the carrot. ![]() Place parsnips in a food processor with butter and pour in enough of the milk mixture to puree the parsnips and achieve. Add garlic, bay and thyme then place over medium. Save the water in case mixture needs to be thinned.This creamy and decadent parsnip puree is a lovely and delicious way to change up your boring side dishes. Directions Put parsnips in a pot, season with salt and cover with milk and cream. If desired, parsnips may be steamed in water, then pureed with two or three tablespoons of olive oil.May use all milk or all cream if desired.Season the liquid: Add the milk to a small pan along with the bay leaves and garlic cloves. Generously salt water and bring to a boil over high heat. Reduce the heat slightly and boil gently for 12 minutes or until fork-tender and soft, then drain. Place parsnips in a large saucepan add enough water to cover. Boil the parsnips: Add the parsnips to a large pot of water and bring to a boil. May add if desired, to the parsnips as they cook, a peeled and smashed clove of garlic and/or a pinch of thyme. Peel the parsnips and chop into bite-sized chunks.For parsnip puree, boil the parsnips in salted water for 15 minutes. So, read further and try this recipe now. It can last up to 2-3 days in the refrigerator. As parsnip is naturally gluten-free, it is the best alternative for mashed potatoes. Reheat in the microwave for two to three minutes, lightly covered, stopping to stir. Gordon Ramsay’s parsnip puree has a rich, creamy texture and has a slightly sweet and spicy taste. Note: The parsnip puree may be made a day or two ahead, covered and chilled. Add the parsnips and ginger, then pour over. If necessary, stop and push the puree down if necessary. Melt the butter in a large pan over a medium heat, then add the shallots and cook gently for 5 minutes until tender. Be careful blending hot liquids loosen the center portion of the lid and cover with a towel, holding lid in place. Let parsnips sit for two or three minutes, then puree in a blender until very smooth. (It’s best to use one with extra room to prevent the possibility of boiling over.) Note the level of the liquid in the pan.Ĭover, reduce heat and simmer until the parsnips are very soft, about 10 minutes, perhaps a bit longer. Uncover and cook until liquid is reduced by half, about five more minutes.Īdd butter, if desired. In a medium-sized sauce pan, bring parsnips, cream, and milk to a boil. 1 pound of parsnips, peeled, sliced in half lengthwise, then cut across in thin slices.Full of fiber and healthy qualities, parsnips seem to have been on a bit of a well deserved revival in the past few years. Drain the vegetables and force through the. The lovely puree goes very well with almost any meal that one might serve with mashed potatoes. Add the potatoes and parsnips and simmer until they are tender, about 20 minutes. Watch the milk/cream/parsnip mixture as it cooks – it will boil over in a heartbeat if the heat is too high.ĭon’t limit yourself to special occasions for this dish. Either way, make several cuts through them the long way then turn them and make slices across, as small as you have patience for, and you’ll be rewarded with the smoothest puree. The cream, I think, helps balance that.Ĭhoose smaller parsnips if you can find them, the older ones are a bit tougher and fibrous. ![]() Parsnips have a bit of a “bite” to them – they’re a big flavor. Some compare them to a carrot, and it is true there is a vague sweetness about them and they are shaped like carrots, but there the similarity ends. If you haven’t had parsnips before, you’re missing out. Trust me though, have them even once with the cream and you’ll be hooked! When I make a special occasion dinner like my Beef Medallions with Red Wine Reduction, especially if I’m serving a dessert and have some cream on hand, I make sure to sneak a bit into these Parsnips. Shown made with half milk, half cream, if desired all milk can be used, too, for everyday.
0 Comments
Leave a Reply. |