Parmesan Parsnip Purée
Parmesan Parsnip Purée… I had to go for the alliteration. And the fact that winter is prime parsnip period (doesn’t have the same ring to it!).
Coming out of a busy Thanksgiving holiday season, we’ve seen lots of mashed potato and sweet potato casserole variants. So this month, I want to highlight another sweet and savory starch: parsnips. The addition of parmesan gives this purée an umami kick, and the garlic and sage provide earthiness. One of the best parts of this recipe? It can be made a day ahead and stored in the fridge. Pair this with my new Braised Short Ribs and Garlic Bok Choy to complete a beautiful, delicious dinner plate!
Course: Side Dish
Servings: 4
Cook time: 30 minutes
Ingredients
- 1 pound parsnips, peeled and chopped
- 1 cup milk or dairy alternative
- 3 garlic cloves, roughly chopped
- 2 tbsp butter
- 3-4 sage leaves
- 1/4 cup Parmesan, grated
- Salt and pepper to taste
Directions
- In a large pot, combine parsnips, milk, and garlic to a boil. Reduce to a simmer, cover, and cook until parsnips are fork-tender, 15 minutes.
- In a separate saucepan, melt the butter and fry the sage. You’ll get crispy herbs and browned butter- double duty!
- Uncover the pot and add browned sage butter.
- Transfer contents into a blender and add parmesan. Pulse until smooth.
- Garnish with fried sage leaves, and enjoy!
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