This parsnip puree will elevate your everyday dinner from ordinary to restaurant worthy–both in presentation and taste (but not in calories).
It’s been a wet, raw week here in Marblehead. (I know, more weather talk, but it’s New England, that’s what we do…and you have to admit, food and weather go hand in hand.) So while it’s officially spring, I have been craving warm meals.
One of the meals on our menu this week was pan-seared salmon with parsnip puree and green beans. It was delicious, especially that parsnip puree. (My kids, felt otherwise, but they gladly ate the beans and the salmon.)
I don’t often make purees, which is probably one of the reasons my kids shied away from it, but it’s such an easy way to make an everyday meal seem more like one from a fancy restaurant. I love parsnips, but if you are not a fan of parsnips you could use cauliflower or another root vegetable to make this puree.
This puree makes a perfect addition to a fall, winter, or early spring dinner. In addition to salmon and other fish, it would also be delicious served with pan-seared pork chops or roasted chicken.
What is a parsnip?
Parsnips are a hardy root vegetable that look like a beige carrot. They are a good source of fiber, vitamin C, folate, and manganese. Parsnips can be found year-round at the grocery, but their peak season is winter through spring. You can add them to soups, roast them in the oven, steam them, or, why not, make parsnip puree.
2 cups water
1 teaspoon Better than Bouillon reduced sodium vegetable base
1 tablespoon butter
- Add parsnips and water to a saucepan and bring to a boil over high heat.
- Add bouillon and butter and stir. Reduce heat to a simmer. Cook uncovered for about 15 minutes or until parsnips are tender.
- Let cool a couple of minutes and then carefully transfer to a blender or food processor. Puree until just smooth.
- Serve next to or under food. (Can also be made ahead and then reheated.)