Pureed Parsnips With Horseradish Recipes

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PUREED PARSNIPS WITH HORSERADISH



Pureed Parsnips With Horseradish image

Use the freshest parnsips you can find and you won't be disappointed! I originally got this recipe from a magazine article about holiday family favorites.

Provided by Gaia22

Categories     Vegetable

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 1/2 lbs parsnips, peeled and chunked
1/2 cup chicken broth or 1/2 cup vegetable broth
1/2 cup heavy cream or 1/2 cup milk
2 tablespoons butter
1 teaspoon horseradish
1 tablespoon breadcrumbs
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper

Steps:

  • Bring the parsnips to a boil over high heat in a large pot; then reduce the heat and cook for about 20 minutes or until soft.
  • Drain the water.
  • Add broth, cream, butter, and horseradish. Using a hand-blender, puree the mixture in the pot.
  • Transfer the pureed mash into an ovenproof serving dish or pan, such as a 7" x 7" square glass pan.
  • In a small bowl, mix the breadcrumbs, salt, and pepper together.
  • Sprinkle the breadcrumb mixture over the top of the puree.
  • Bake in 350- to 375-degree F oven until breadcrumbs are golden, about 20 minutes.

Nutrition Facts : Calories 200.9, Fat 11.8, SaturatedFat 7.1, Cholesterol 37.4, Sodium 328.7, Carbohydrate 22.9, Fiber 5.7, Sugar 5.8, Protein 2.6

PARSNIP PUREE



Parsnip Puree image

Provided by Tyler Florence

Categories     side-dish

Time 25m

Yield 4-6 servings

Number Of Ingredients 10

1 pound parsnips, peeled and sliced
Kosher salt and freshly ground black pepper
1/2 cup milk
1/2 cup heavy cream
4 clove of garlic, peeled and gently smashed
1 sprig of thyme
1 bay leaf
1 stick unsalted butter
Extra-virgin olive oil
Parsley for garnish

Steps:

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

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