Creamy Parsnip Puree Recipe - Little Sunny Kitchen (2024)

FAQs

Why is my parsnip puree gummy? ›

Parsnips are a starchy root vegetable and running them through the food processor too long or at too high of a speed can cause the starches to congeal. I recommend pulsing the parsnips with additional coconut milk or water to prevent an undesirable gummy texture.

Rutabagas are often used in soups, stews, and roasted vegetables, and can also be mashed or pureed as many root veggies lend well to these preparations. Blended rutabagas can make for a great substitute in a creamy parsnip soup. One rutabaga can replace about 2-3 parsnips.

Transfer parsnips to a blender or a food processor; add milk, cream, butter, garlic, salt, pepper, and rosemary. Blend until smooth, scraping down sides as needed. Add a bit more cream, if necessary, but only enough to help out the blender, as you don't want the puree to get too thin and soupy.

Some people like to cut the parsnips lengthwise and remove the woody core from them, but we've found that boiling the parsnips ahead of time helps cut down on the bitter taste of the core. After cutting the parsnips, place them in a pot of cold water and bring to a boil, simmering for five minutes.

Some vegetables, like celery root, have tough outer peels, which we always remove. Parsnips we assess on a case-by-case basis; the best flavor is actually right below the skin, so we try to avoid removing too much.

In fact, if you opt for parsnips over potatoes you'll get nearly four times the amount fibre per serve. Along with this, they are also a good source of folate, potassium, and Vitamin C. Parsnips have a sweet flavour and can be cooked in a variety of ways.

Danita was right: The stuff was bitter. With some of the natural sugar lost to the cooking water, and without added salt or fat, the parsnips were indeed distasteful. To purée big parsnips, peel them, slice them crosswise into two or more pieces, and cut each piece into four or eight wedges.

Carrots are the closest relative to parsnips and can be used as a direct substitute due to their shape and size. They lend a similar sweetness but may require slightly less cooking time. White carrots closely mimic parsnips in both appearance and texture, making them another excellent alternative.

While parsnips do resemble carrots and can be used in similar ways, they are not exactly the same as you might think (To confound things, white carrots have appeared in the produce section that are not dissimilar to parsnips.) Parsnips is a vegetable that when cooked has a distinctly sweeter taste.

Parsnips have a sweeter, licorice-like taste with a hint of spice to them, as opposed to the carrot's sweetness that is more reminiscent of other types of winter squash. Turnips are another root vegetable that is often compared to parsnips, but the two are from completely different families.

What are the side effects of parsnip? ›

In some cases, people consuming parsnip for the first time may also experience allergic conditions like dermatitis, bloating, gas, stomach cramps, and food allergy symptoms like burning, itching, and swelling of lips and tongue, redness in the eyes, and breathing difficulty.

It is an excellent source of vitamins C and E, powerful antioxidants that support optimal immune function, and significant amounts of other vital nutrients, such as potassium and thiamin. Parsnips can be enjoyed raw or cooked in many different ways, such as baked, roasted, boiled, and steamed.

The flavor of parsnips pairs well with other root vegetables, like beets, sweet potatoes, and carrots. They're also delicious with cauliflower, potatoes, and Brussels sprouts. Don't be afraid to roast these parsnips with other veggies of choice for a fiber-rich, delicious side dish.

How to prepare parsnips. Young, small parsnips don't really need peeling – just scrub clean and serve whole. Older parsnips should be peeled very thinly with a peeler or sharp knife, then chopped into evenly sized chunks. If the central core is very fibrous, this should be cut away.

Steps for Making a Vegetable Puree

Place all the diced vegetables in a steamer basket and cook until they're soft enough to squish with one finger—and no further. Don't cook veggies until they're mealy or waterlogged. Place the cooked vegetables into a blender or food processor and add the butter and cream if using.

To begin, prep fresh vegetables for cooking or open a package of frozen veggies. Steam vegetables in a steam basket or microwave in an inch of water, covered with a wet paper towel until soft. Once they're cooked, drain them; pop them in the blender or food processor and purée.