Name: Puréed Roasted Parsnips
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 2 pounds parsnips, peeled, stringy cores removed, chopped (about 1 1/2 pounds after removing cores) -; 3 tablespoons butter, melted (can sub with extra virgin olive oil) -; 1 1/2 cup water -; 1/8 teaspoon nutmeg -; Salt and pepper to taste -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Puréed Roasted Parsnips

1. 2 pounds parsnips, peeled, stringy cores removed, chopped (about 1 1/2 pounds after removing cores) -

2. 3 tablespoons butter, melted (can sub with extra virgin olive oil) -

3. 1 1/2 cup water -

4. 1/8 teaspoon nutmeg -

5. Salt and pepper to taste -

How to cook deliciously - Puréed Roasted Parsnips

1. Stage

Preheat the oven: Preheat oven to 400°F (205°C).

2. Stage

Prep the parsnips: Peel parsnips, make a cut off the top of the fat end of each parsnip. This will show you the extent of the inner core. Often this core is stringy and woody, especially at the larger end of the parsnip. When you are prepping the parsnips, cut around this core.

3. Stage

Toss with the melted butter and place in a roasting pan: Place chopped parsnips in a medium sized bowl, add the melted butter and stir to coat. Lay out the parsnips on a roasting pan in a single layer.

4. Stage

Roast in the oven: Roast for 20 to 25 minutes, until lightly golden, turning the parsnips once half-way through the cooking.

5. Stage

Purée the cooked parsnips: Put cooked parsnips into a blender or food processor. Add 1 1/2 cups water, and pulse until puréed to the desired consistency. Add more water if necessary.

6. Stage

Season: Add nutmeg and salt and pepper to taste.