Creamy Garlic Roasted Parsnip Puree
Roasting the veggies for this Roasted Parsnip Puree really adds so much flavor to the whole dish. Creamy, smooth and slightly sweet this puree makes the perfect accompaniment to chicken or meat and can be made ahead of time and simply reheated. Making meal prep a breeze.
Servings: 4 serves
- 1 lb parsnips washed well and chopped into cubes 2cm (½ inch cubes)
- 3 cloves garlic peeled
- 2 tbsp olive oil
- 2 tbsp salted butter
- ¼ cup heavy cream
- salt and pepper to taste
Preheat the oven to 180C/350F
Combine the parsnip chunks and garlic with the olive oil and toss to combine. Add a sprinkle of salt and pepper and add to a prepared baking sheet. Pop into the preheated oven and roast for 25 minutes, or until golden and browning at the edges
Remove from the oven and add to a high-speed blender along with the butter and cream. Blend until smooth and creamy. Add a little extra cream or milk to the mix to loosen it up if it is having a hard time coming together.
Season to taste and serve with extra butter on top (optional)
I you have a small blender you will want to work in batches so as to be sure the lid doesn't blow off when the puree expands.
No matter what blender you are working with, start off slow and slowly increase the speed to ensure the mixture catches in the blades and adequately purees.
Make sure the parsnips are cooked properly. They should squish under pressure, if they do not then you need to pop them back in the oven until they do, otherwise, they are not going to puree well and you will want to throw the blender through the window.
Calories: 253kcal | Carbohydrates: 22g | Protein: 2g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 68mg | Potassium: 445mg | Fiber: 6g | Sugar: 5g | Vitamin A: 396IU | Vitamin C: 20mg | Calcium: 55mg | Iron: 1mg