You are here: Home » Recipes » Vanilla Parsnip Puree Vanilla Parsnip Puree Recipe by Candace FloydKitchen Tested Yield 8 servings Sweet parsnips and musky vanilla pair beautifully in this side dish from Black Cat Farm Table Bistro in Boulder, Colo. Mark Boughton/styling: Teresa Blackburn PrintEmail Ingredients 1 1/2 pounds parsnips, peeled and cut into rough 1-inch pieces3 garlic cloves, peeled and chopped Water to cover2/3 cup heavy cream1 vanilla bean, split and cut into 1-inch pieces1/4 teaspoon salt Instructions Place parsnips in a medium saucepan. Cover with water and add garlic. Bring to a boil, reduce heat and simmer until parsnips are very soft and water has almost evaporated, about 20 minutes. Remove from heat and transfer to a blender or food processor. Puree until very smooth, about 5 minutes. Return pureed parsnips to pan. Combine cream and vanilla in a small pan. Cook over medium heat until cream simmers, about 5 minutes. Remove from heat and let stand 10 minutes. Strain cream into the parsnip puree and stir to combine well. Stir in salt. Recipe by Chef Eric Skokan, Black Cat Farm Table Bistro, Boulder, Colo.