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Vanilla Parsnip Puree

Vanilla Parsnip Puree

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

Serves: 8 Save

Ingredients (5)

  • 1½ lb Parsnip
  • 3 Garlic Cloves
  • ⅔ cup Heavy Cream
  • 1 Vanilla Bean
  • ¼ tsp Salt
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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.