Festive Parsnip Puree

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 261, total fat 18 G., saturated fats 9 G., proteins 2 G., carbohydrates 25 G., fiber 7 G., cholesterol 46 mg, sodium 390 mg, sugar 7 G.

Parsnip purée is a worthy alternative to mashed potatoes. Parsnips have a pleasant, sweet, nutty flavor that intensifies when roasted. This purée is made with roasted vegetables. Roast the parsnips with garlic and blend in a blender, adding cream and nutmeg. This side dish pairs perfectly with any dish you'd serve with potatoes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 parsnips, peeled and cut into pieces
2 cloves garlic, crushed
1 tbsp. l. olive oil
2 tablespoons butter
1/4 - 0.5 cup heavy cream at room temperature
A pinch of nutmeg
Freshly ground black pepper

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 200°C. Place parsnips and garlic on a baking sheet, drizzle with olive oil, and season with salt to taste.
Bake until the edges are golden brown, about 20-25 minutes. If the bottoms of the parsnips are browning faster than the tops, stir and return the pan to the oven.

When the parsnips and garlic are done, place them in a food processor along with the butter, 1/4 cup heavy cream, and a pinch of nutmeg.
Whisk until smooth, adding a little more cream if needed. Season with salt and pepper to taste. Transfer the puree to a serving platter and serve.

Categories:

recipe / Calorie content of prepared meals / Food processor / Festive dishes / Dinner party / Main courses / Side dishes / Vegetables and mushrooms / Food Network - recipes

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