|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 4g||15%|
|Total Sugars 14g|
|Vitamin C 15mg||74%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Although a parsnip has the shape of a carrot and the color of celery root, it does not belong to either family; it is actually related to parsley. Parsnips are hugely popular in Europe, especially in Great Britain, where they are an intrinsic part of a Sunday lunch. They have a distinctive taste that is quite nutty and sweet, which is brought out even more when roasted and caramelized. Their firm texture is similar to a carrot, but unlike carrots, parsnips always need to be peeled as the skin is quite thick, tough, and raw.
Pureed parsnip should have a rustic texture. Because parsnips are very starchy, they will not whip up light and fluffy like a potato, and will quickly turn to glue if overmixed. A parsnip purée is a lovely side dish and goes well with winter stews and game dishes.
1 pound parsnips, peeled
2 tablespoons honey
2 tablespoons vegetable oil
1 teaspoon kosher salt
1 to 2 tablespoons heavy cream, optional
1 to 2 tablespoons butter, melted, optional
Gather the ingredients. Heat the oven to 400 F.
Quarter the parsnips lengthwise and lay them on a sturdy baking pan. Drizzle the honey over the parsnips, followed by the oil and the salt. Using your hands, toss the parsnips to ensure they are coated with the ingredients. Arrange the parsnips so there is space between each.
Place the baking sheet in the center of the oven and roast for approximately 20 minutes until the parsnips are golden brown and soft in the center. Test their doneness by pricking with a small sharp knife; the parsnip should be soft all the way through.
Leave the parsnips in the pan to cool for about 10 minutes. Chop them into large chunks and either push through a potato ricer or pulse in a food processor just until they become very fine chunks. Don't mash with a potato masher, whip, or over-blend them as they will quickly turn gluey and thick.
The parsnip puree can now be served as they are, or, if you like, with a couple of tablespoons of heavy cream and/or melted butter drizzled on top for a richer taste.
How to Store Pureed Parsnip
Parsnip puree can be stored in an airtight container in the refrigerator for 2 days and can be frozen up to 1 month.
- Parsnip and Potato Puree: If you want a silkier, smoother purée, consider substituting half of the parsnip with potato in the recipe, which will help to smooth the purée without making it sticky. The potato should be boiled, not roasted, then mashed and added to the parsnip purée.
- Seasoned Parsnip Puree: Sprinkle a little spice into the puree, such as a pinch of nutmeg or mace, which will add a lovely background note to this dish.