Season liberally with salt and pepper, and puree until the parsnips are creamy and fluffy with no lumps. Pop the garlic out of their skins and add them to the parsnips along with the thyme, vegan milk and butter. When the parsnips and garlic are finished roasting, transfer them to the bowl of your food processor.Put your garlic on the tray with the parsnips, and roast for 40 minutes. Toss gently with a spatula to ensure your parsnips are evenly coated in olive oil. Spread them out evenly on your baking tray, and drizzle them with the remaining olive oil. Peel your parsnips and chop them into bite sized pieces.Cut the top off your head of garlic, drizzle with olive oil and wrap it in foil.Line a rimmed baking tray with parchment paper. Salt makes all the flavors pop, and pepper gives a nice sharp bite that balances out the earthiness of this parsnip puree. Salt and Pepper: Salt and pepper are key in this recipe.Thyme: Earthy thyme strikes the perfect fall note.Vegan Butter: Choose spreadable vegan butter from a tub.Soy Milk: I used soy milk, but you can use any plant-based milk you prefer.Garlic: Yes, we are using the whole head of garlic! Don't worry, when garlic is roasted, as we're going to do in this recipe, its' flavor mellows.Everything tastes so much better with a quality olive oil. I highly recommend using a quality extra virgin olive oil if you can afford it. Olive Oil: We'll be using olive oil to roast the parsnips and garlic.A lower starch content means that they puree beautifully they never get gluey like mashed potatoes if you over whip them. They have a complex taste that's hard to pin down. Parsnips: Parsnips are sweet and earthy.You can also make this dish ahead, so you can spend a little less time in the kitchen on the big day. Thyme and roasted garlic gives this dish a special flavor that makes it well suited to your holiday table. Pureed parsnips would make a fantastic side dish for your Thanksgiving or Christmas spread. We love a good mash, and these do not disappoint! Parsnips are lower in starch than potatoes, so they get extra creamy, which makes them the perfect match to textured mains like my popular lentil loaf. Parsnip puree are the new mashed potatoes at our house. Frequently Asked Questions About This Recipe:.Naturally it's vegan - without a hint of cream! Jump to:
Just blend it, store it in the fridge, (give it a stir) and reheat it when you’re ready to serve! Make it up to two days in advance.This parsnip puree really upstages mashed potatoes! Roasted parsnips and garlic give it a wonderful earthy flavor and silky texture. Like all the best fall side dishes, this parsnip puree reheats perfectly. Before you eat, stir in the minced rosemary and an extra drizzle of olive oil. Season with salt and pepper, and blend until the parsnip puree is totally smooth. When all the veggies are ready, add them to the blender along with the olive oil and lemon juice. While it cooks, boil the parsnips and cauliflower until they’re both fork-tender. When you’re ready to cook, roast the garlic until it’s brown and tender. If you can, use a high-speed blender to get a really light, airy texture. Just add salt and pepper to make all the flavors pop!įind the complete recipe with measurements below.Īnother reason that I love this recipe as compared to mashed potatoes is that it’s so darn easy! You make it in the blender, so there’s no mashing (or worrying that your potatoes will be gummy or lumpy) involved. Olive oil – It adds enough richness to make this decidedly healthy dish taste the right amount of unhealthy.Fresh rosemary – It adds earthy, cozy fall flavor.Generously salt water and bring to a boil over high heat. Roasted garlic – It elevates the nutty flavor of the parsnips. Place parsnips in a large saucepan add enough water to cover.Cauliflower – Many parsnip puree recipes call for cream or butter, but blended cauliflower supplies the same creamy, luscious texture.Remove sage from oil and add sage oil to food processor along with remaining 3 tablespoons extra virgin olive. They have a nutty, complex flavor that makes this puree really unique. Drain the parsnips and place in food processor. Parsnips! If you’ve never cooked with parsnips before, you’re in for a treat.Here’s what you’ll need to make this parsnip puree recipe: Mashed-potato-purist approved! Jack loved this recipe, and I think you will too. It’s rich and nutty, with an amazing light and fluffy texture. Well, good news! Both of us couldn’t stop eating the puree by the spoonful before it made it to the table. Last year’s cauliflower mashed potatoes were a stretch for him, so parsnip puree sans potatoes seemed pretty nuts. You might be thinking, “What?! That’s crazy!” You’re not alone. This year, this parsnip puree is taking the place of the mashed potatoes at our Thanksgiving dinner.
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