Vanilla Parsnip Puree

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 8/13/2020

Sweet parsnips and musky vanilla pair beautifully in this side dish from Black Cat Farm Table Bistro in Boulder, Colo.

Serves: 8 Save

Ingredients (6)

  • 1 1/2 pound parsnips, peeled and cut into rough 1-inch pieces
  • 3 garlic cloves, peeled and chopped
  • Water to cover
  • 2/3 cup heavy cream
  • 1 vanilla bean, split and cut into 1-inch pieces
  • 1/4 teaspoon salt

Directions

  1. 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.
  2. 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.
  3. Strain cream into the parsnip puree and stir to combine well. Stir in salt.