Creamy Parsnip Puree
A rich and creamy parsnip puree that elevates any meal with its delightful flavor and silky texture.
Ingredients
Main ingredients
- 2 pounds 2 pounds parsnips (about 4 medium, peeled and cut into uniform chunks)
- 2 cloves 2 cloves garlic (minced)
- 1 piece 1 bay leaf
- 1/4 cup 1/4 cup butter (plus extra, melted for garnish) unsalted butter preferred
- 1/2 cup 1/2 cup Greek yogurt (full-fat for creaminess; substitute with sour cream for a tangier flavor)
- Salt & freshly ground black pepper (to taste)
- 1/4 cup 1/4 cup chopped fresh parsley (for garnish) feel free to use chives or thyme
Instructions
Preparation
- Begin by peeling the parsnips with a vegetable peeler, then trim off the stem and tip ends. Cut the parsnips into even-sized pieces, about 1-inch chunks.
Cooking
- In a large pot, combine the parsnip pieces, minced garlic, and the bay leaf. Pour in enough water to cover the vegetables by about one inch. Generously salt the water.
- Bring the pot to a boil over medium-high heat.
- Boil the parsnips until they are fork-tender, approximately 10 minutes. Drain them in a colander and remove the bay leaf.
Blending
- Return the cooked parsnips to the pot and add the room temperature butter and Greek yogurt. Use an immersion blender to blend it all into a smooth and creamy puree.
Finishing
- Taste and season with salt and freshly ground black pepper.
- Generously drizzle with melted butter and sprinkle with freshly chopped parsley before serving.
Notes
This puree can be kept in an airtight container in the fridge for up to 3 days. It can also be made a day ahead and reheated on low with a touch of water or milk to restore creaminess.