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Ina Garten’s Parsnip Purée
This easy as can be side dish from the Barefoot Contessa highlights the essence of underrated parsnips with just a little butter.
👥 4 Servings👤 Ina Garten📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●knife
- ●bowl
- ●food processor
- ●strainer
- ●measuring cup
📝 Preparation Steps
1
Place 1½ lb. parsnips, scrubbed, sliced ¾" thick, in a medium pot, add 1 Tbsp. kosher salt, and add enough water to cover the parsnips. Cover the pot, bring to a boil, then uncover, lower the heat, and simmer for 15–⏱️ 20 minutes, until the parsnips are very soft when tested with a small knife. Don’t drain the pot!
½ lb. parsnips, scrubbed, sliced ¾" thick1Kosher salt, freshly ground pepper
2
With a slotted spoon or small strainer, transfer the parsnips to the bowl of a food processor fitted with the steel blade and pulse to chop the parsnips. Pour the cooking liquid into a glass measuring cup and pour ½ cup down the feed tube. Purée the parsnips, adding more cooking liquid (about 1 cup total) through the feed tube until the parsnips are creamy and almost smooth but still have some texture. Add 2 Tbsp. unsalted butter, diced, and ½ tsp. freshly ground black pepper and purée until combined. Taste for seasonings and serve hot.
. unsalted butter, diced2 Tbsp
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