A creamy and easy to make parsnip puree that tastes delicious
peeled, cored and chopped
Place the parsnips in a pot and completely cover with the milk and cream.
Add a pinch of salt to taste and bring the mixture to a boil over medium-high heat.
Reduce heat to a simmer and cook until the parsnips are tender, about 15 minutes. You will know they are cooked when they are easy to mash.
Strain the parsnips, reserving some of the liquid, and puree in a blender. If it is hard to blend up then add a little of the liquid.
To core parsnips cut them in half and then vertically in quarters. Cut out the hard core center.
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