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Vanilla Parsnip Puree
Sweet parsnips and musky vanilla pair beautifully in this side dish from Black Cat Farm Table Bistro in Boulder, Colo.
1½ lb Parsnip
3 Garlic Cloves
⅔ cup Heavy Cream
1 Vanilla Bean
¼ tsp Salt
- 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.Â Remove from heat and transfer to a blender or food processor.Â 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.Â Remove from heat and let stand 10 minutes.
- Strain cream into the parsnip puree and stir to combine well.Â Stir in salt.