Only four ingredients and a natural sweetness you won’t find in most other root vegetable purees!
Chef Josh Capon likes to serve this with his Soy Braised Beef Short Ribs.
- 1 pound parsnips, peeled and sliced
- 1 stick unsalted butter, ½ cup
- 1 cup whole milk
- 1 cup heavy cream
- ½ cup water
- Salt and pepper
In a medium saucepan, combine parsnips, butter, milk, cream, ½ cup water and 2 teaspoons salt. Bring to a boil and immediately reduce heat to a simmer. Cook until parsnips are tender, 15 to 20 minutes, strain and, using a blender, process parsnips until completely smooth, adding cooking liquid as necessary. Season with salt and pepper to taste.