Parsnip Purée

Oxmoor House
Buttery parsnips are a perfect accompaniment to a holiday meal. Sweeter in flavor than carrots, this side dish is sure to please your guests.
10 to 12 servings


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4 pounds parsnips, peeled and cut into 1/2-inch slices
1/2 cup butter
1/2 cup chicken broth
1/2 cup half-and-half
3/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper


Hands-on: 15 Minutes
Total: 50 Minutes

1. Cook parsnips in boiling, salted water to cover in a large saucepan 30 minutes or until tender. Drain.

2. Process half each of parsnips, butter, broth, and half-and-half in a food processor until smooth, stopping to scrape down sides as needed. Spoon mixture into a large bowl. Repeat procedure with remaining parsnips, butter, broth, and half-and-half; stir in salt and pepper.

Created date

July 2013