Parsnip Puree

Braised Short Ribs with Parsnip Puree, original post here.


  • 1/2  pound parsnip, peeled (smaller parsnip work best)
  • 1/2 cup heavy cream
  • 1/4 cup butter
  • salt and pepper to taste
  • Fresh thyme if desired


  1. Simmer parsnips in salted water until fork tender, about 15 minutes
  2. Heat cream, butter and thyme in saucepan and bring to simmer.
  3. Drain parsnips, reserving some of the cooking liquid.
  4. Place cream mixture and parsnips in blender and puree.  If too thick, thin with some of the cooking liquid.  Do not over puree.
  5. Season to taste.

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