Roasted Parsnip Puree

Delicious gluten free dairy free vegan roasted parsnip puree

When I first heard of parsnip puree, it was when someone was talking about them as a replacement for mashed potatoes as a side dish. As much as I enjoy parsnips in a pot roast and other hearty dishes, they just weren’t cutting it for me when I thought about things I wanted to eat on Thanksgiving. And so I didn’t make them. Fast forward to an event I attended awhile ago that had a huge bowl of parsnip puree, but it wasn’t a side dish. Instead, it was being used as a condiment. Instead of placing ketchup or mustard or mayonnaise on a burger or sandwich, parsnip puree was offered instead. I took them up on the offer of trying parsnip puree on my burger, and I fell in love.

Parsnip puree isn’t meant to be a side dish. This is a condiment people – and a pretty healthy one at that!

Now that fall has rolled around again, I’m seeing local parsnips all over the place, and I knew that it was time to indoctrinate my family into the yum that is parsnip puree. I had fun experimenting to see what worked the best, and I discovered a few things along the way. The first is that roasting the parsnips instead of boiling them or cooking them in some other manner is definitely the way to go, especially when you roast them with garlic. Yum! The second is that the center part of the parsnip doesn’t puree as nicely. It has a woody texture that doesn’t mellow and just needs to go.

Cut around the woody part of the parsnip

The center looks like a carrot, so my original thinking was that I could treat it as such and go about my merry way, but that isn’t the case. Instead, you need to remove it to get a great texture in your puree. It doesn’t peel or scoop out, which of course would be the easy solution. Instead, I found the best way to deal with it was to simply slice my parsnip in half and then cut around it, leaving the woody center behind. This has the added benefit of cutting my parsnip into smaller pieces that roast in the same amount of time as my garlic, so win win!

This was such an easy recipe to make, and my family loved it, including the wee ones. I put it on burgers I was making (with Manchego cheese – mmmmm!), but we also used it as a dip for the roasted broccoli I served and another day with a full crudite platter. It is mildly sweet but not sugary and has a beautiful flavor that compliments beef and vegetables equally well. Needless to say, I now have a permanent jar of parsnip puree in the fridge to pull out at a moment’s notice, and I feel good about it!

Roasted parsnip puree in place of ketchup and mustard on a burger

Best of all, this is naturally gluten free and can easily be made into a dairy free and vegan recipe, as well. Simply substitute rice milk for the milk and ensure you use vegetable stock, and you have an allergy friendly recipe everyone can enjoy.

Roasted Parsnip Purcee

Ingredients:
3 large parsnips
2 T olive oil
1 bulb garlic
1/4 c milk
1/3 c chicken or vegetable stock
1/8 t nutmeg
salt and pepper to taste

Directions:
Preheat your oven to 375 degrees.

Peel your parsnips as you would a carrot. Cut them in half lengthwise to expose the woody center. Using your knife, cut around the woody center, leaving chunks of the parsnip. Toss the woody center.

Place your parsnip chunks on a baking sheet lined with parchment paper or a sil pat. Toss with the olive oil and a bit of salt and pepper, then spread out in a single layer on the baking sheet.

Toss parsnip chunks with olive oil salt and pepper

Cut the very top off your bulb of garlic to expose the cloves. Place on a piece of tin foil, and sprinkle with olive oil, salt, and pepper.

Prep garlic for roasting

Carefully close the tinfoil to create a sealed cover for your garlic bulb, but ensure you leave air in it. You don’t want to wrap the bulb in the tin foil. Place this on your baking sheet with the parsnips.

Roast in your oven for 20-25 minutes until golden brown and soft. Remove from the oven and try not to simply pick all up the parsnips and eat them as is.

Roasted parsnips and garlic

Place the parsnips into a tall narrow container or your blender. Add half the cloves of garlic, simply squeezing them from the roasted bulb, ensuring the paper doesn’t go with them. Save the remainder in your fridge for another use. Add the milk, stock, and nutmeg. Use an immersion blender (or your regular blender) to puree, adding additional milk and/or stock to get the consistency you desire. Add salt and pepper to taste and mix again.

Add ingredients and blend

Serve immediately as a dip or condiment. This will keep sealed in your fridge for up to a week.

Parsnip puree as a healthy dip and condiment on burgers

Roasted Parsnip Puree

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 21 minutes

Roasted Parsnip Puree

Roasted parsnip puree as a condiment for burgers? Absolutely. As a dip for veggies? You betcha, whether roasted broccoli or a crudite platter, it complements them perfectly. This allergen free, vegan recipe is easy to make and tastes amazing!

Ingredients

  • 3 large parsnips
  • 2 T olive oil
  • 1 bulb garlic
  • 1/4 c milk
  • 1/3 c chicken or vegetable stock
  • 1/8 t nutmeg
  • salt and pepper to taste

Instructions

  1. Preheat your oven to 375 degrees.
  2. Peel your parsnips as you would a carrot. Cut them in half lengthwise to expose the woody center. Using your knife, cut around the woody center, leaving chunks of the parsnip. Toss the woody center.
  3. Place your parsnip chunks on a baking sheet lined with parchment paper or a sil pat. Toss with the olive oil and a bit of salt and pepper, then spread out in a single layer on the baking sheet.
  4. Cut the very top off your bulb of garlic to expose the cloves. Place on a piece of tin foil, and sprinkle with olive oil, salt, and pepper. Carefully close the tinfoil to create a sealed cover for your garlic bulb, but ensure you leave air in it. You don't want to wrap the bulb in the tin foil. Place this on your baking sheet with the parsnips.
  5. Roast in your oven for 20-25 minutes until golden brown and soft. Remove from the oven and try not to simply pick all up the parsnips and eat them as is.
  6. Place the parsnips into a tall narrow container or your blender. Add half the cloves of garlic, simply squeezing them from the roasted bulb, ensuring the paper doesn't go with them. Save the remainder in your fridge for another use. Add the milk, stock, and nutmeg. Use an immersion blender (or your regular blender) to puree, adding additional milk and/or stock to get the consistency you desire. Add salt and pepper to taste and mix again.
  7. Serve immediately as a dip or condiment. This will keep sealed in your fridge for up to a week.

Notes

To make vegan, substitute rice milk and ensure you use vegetable stock.

http://www.honestandtruly.com/roasted-parsnip-puree-recipe-vegan/


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  1. Should I admit that I’ve never cooked a parsnip? I had no idea what to do with them; in fact I’ve only eaten them a couple of times as a plain side dish or in a vegetable casserole. Thanks for all the great ideas!