Ina Garten’s Parsnip Purée is made with parsnips, kosher salt, unsalted butter, and freshly ground black pepper. This easy purée recipe creates a delicious side dish that takes about 35 minutes to prepare and can serve up to 4 people.
This Parsnip Purée Recipe Is From Go-To Dinner Cookbook by Ina Garten.
Ingredients Needed:
- 1½ pounds parsnips, scrubbed and sliced ¾-inch thick
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter, diced
How To Make Parsnip Purée?
- Prepare the parsnips: Place the parsnips in a medium pot, add 1 tablespoon of salt, and pour in enough water to cover them completely.
- Cook the parsnips: Cover the pot and bring to a boil, then uncover, reduce the heat, and let simmer for 15 to 20 minutes, or until the parsnips are very soft when pierced with a small knife. Don’t drain the pot!
- Transfer to food processor: Using a slotted spoon, transfer the parsnips to a food processor fitted with the steel blade. Pour 120 ml / ½ cup of the cooking liquid into the food processor through the feed tube.
- Purée until smooth: Pulse the parsnips, adding more cooking liquid as needed (about 240 ml / 1 cup total) until they reach a creamy, almost-smooth consistency with a bit of texture remaining.
- Finish with butter and seasoning: Add the diced butter and ½ teaspoon of black pepper, then purée again until combined. Taste and adjust seasonings as needed.
- Serve: Serve hot as a deliciously smooth and flavorful side dish.
Recipe Tips:
- Choose Fresh Parsnips: Use fresh, firm parsnips for the best flavor and texture. Avoid parsnips that are soft or have blemishes, as they can affect the taste of the purée.
- Cut Evenly for Even Cooking: Slice the parsnips into equal ¾-inch pieces. This helps them cook evenly, so they’re all soft at the same time, making it easier to get a smooth purée.
- Reserve Cooking Liquid Carefully: When you transfer the parsnips to the food processor, be sure to save some of the cooking water. It’s rich in flavor and helps achieve the right creamy consistency.
- Purée in Small Batches: Add the cooking liquid gradually to the food processor. This gives you more control over the texture, allowing you to reach the ideal creaminess without over-processing.
- Season at the End: Add salt, pepper, and butter after puréeing. Tasting the purée before adding more seasoning ensures you don’t end up with a dish that’s too salty or peppery.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover parsnip purée cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days.
- Freeze: After cooling, place the purée in a freezer-safe container and freeze for up to 2 months. To use, thaw it overnight in the refrigerator.
- Reheat: Preheat the oven to 180°C (350°F). Place the parsnip purée in an oven-safe dish, cover with foil, and heat for about 15-20 minutes, stirring halfway through, until warmed thoroughly.
Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 158 kcal
- Total Fat: 5.98 g
- Saturated Fat: 3.73 g
- Cholesterol: 16 mg
- Sodium: 209 mg
- Potassium: 457 mg
- Total Carbohydrate: 26.17 g
- Dietary Fiber: 7.15 g
- Sugars: 6.95 g
- Protein: 1.82 g
Try More Ina Garten Recipe:
- Ina Garten Garlic-roasted Haricots Verts
- Ina Garten Maple-roasted Honeynut Squash
- Ina Garten Marble Potatoes With Garlic & Herbs
- Ina Garten Parmesan Polenta
Ina Garten Parsnip Purée
Description
Ina Garten’s Parsnip Purée is made with parsnips, kosher salt, unsalted butter, and freshly ground black pepper. This easy purée recipe creates a delicious side dish that takes about 35 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the parsnips: Place the parsnips in a medium pot, add 1 tablespoon of salt, and pour in enough water to cover them completely.
- Cook the parsnips: Cover the pot and bring to a boil, then uncover, reduce the heat, and let simmer for 15 to 20 minutes, or until the parsnips are very soft when pierced with a small knife. Don’t drain the pot!
- Transfer to food processor: Using a slotted spoon, transfer the parsnips to a food processor fitted with the steel blade. Pour 120 ml / ½ cup of the cooking liquid into the food processor through the feed tube.
- Purée until smooth: Pulse the parsnips, adding more cooking liquid as needed (about 240 ml / 1 cup total) until they reach a creamy, almost-smooth consistency with a bit of texture remaining.
- Finish with butter and seasoning: Add the diced butter and ½ teaspoon of black pepper, then purée again until combined. Taste and adjust seasonings as needed.
- Serve: Serve hot as a deliciously smooth and flavorful side dish.
Notes
- Choose Fresh Parsnips: Use fresh, firm parsnips for the best flavor and texture. Avoid parsnips that are soft or have blemishes, as they can affect the taste of the purée.
- Cut Evenly for Even Cooking: Slice the parsnips into equal ¾-inch pieces. This helps them cook evenly, so they’re all soft at the same time, making it easier to get a smooth purée.
- Reserve Cooking Liquid Carefully: When you transfer the parsnips to the food processor, be sure to save some of the cooking water. It’s rich in flavor and helps achieve the right creamy consistency.
- Purée in Small Batches: Add the cooking liquid gradually to the food processor. This gives you more control over the texture, allowing you to reach the ideal creaminess without over-processing.
- Season at the End: Add salt, pepper, and butter after puréeing. Tasting the purée before adding more seasoning ensures you don’t end up with a dish that’s too salty or peppery.
Ina Garten Parsnip Purée