This parsnip puree makes a delicious side dish. The parsnips are boiled, then pureed with butter and buttermilk making them smooth and so creamy.
This past weekend was a whirlwind of activity around here. We participated in our community garage sale in an attempt to unload our home of useless junk. It was mostly successful, but man do we have a lot of stuff. This garage sale was a good chance for us to get rid of things we don’t use, but I actually found it sad. My oldest just became a teenager, and my second is a preteen so they’ve moved almost completely away from wanting their toys anymore. This means we said goodbye to Barbie houses, Batman castles, Littlest Pet Shops…sniff. I was surprised at how sad I felt watching it all go. Watching little ones walk away with Pet Shop houses and Barbie cars made my heart clench. Time really does go by so fast. You always here people say this, and you just don’t believe it until you see your kids grow up in 2 seconds flat. One minute they are in diapers, and the next minute they’re talking about how they only have one year until they can get their learner drivers license. Insert cry here. Anyway, I was actually here to share a parsnip recipe with you and somehow I got sidetracked by my weekend…I think I’m tired. That and my daughter turned 13 today so I guess I’m feeling emotional. 😉
After all that how does one go on to talk about parsnips LOL! I guess I’ll just dive in…there’s really no other way.
So what do you think about parsnips? I think this is one of those vegetables that is really polarizing…most people either like them or they don’t. I’m in the love them camp. I usually like to roast parsnips in a foil package with olive oil on the BBQ, and I remember my mom boiling then coating the parsnips in bread crumbs and frying them in oil…so good. But until recently I had never thought to eat them in a pureed form, almost like mashed potatoes. Have you ever had them this way? You should. I made this dish over the weekend and we really enjoyed it. The parsnips are boiled, then pureed with butter and buttermilk making them smooth and so creamy.
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I’ve got a huge chive plant out in my garden, so I added some chopped fresh chives to the pureed parsnip for extra flavour and a little crunch, just like I do for my Champ mashed potatoes.
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So if you’re looking for a new side dish to serve at suppertime, this pureed parsnip recipe is worth making! I served this dish alongside grilled porkchops and a simple green salad. A simple and quick dinner!
- 6 - 8 medium sized parsnips peeled and cut into large chunks
- 1/3 cup buttermilk
- 1/4 cup butter
- salt & pepper to taste
- 2 tbsp chopped fresh chives
- Boil the peeled chunks of parsnips until tender and you can put a fork through them, about 8 - 10 minutes.
- Mash the cooked parsnips with a fork, then add the butter and let it melt.
- Then add the buttermilk.
- Now it's time to puree! I used my hand blender to make the mixture smooth, but you can also use your stand blender. Just blend until smooth.
- Stir in the chopped fresh chives, transfer to a serving bowl and enjoy!
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Well that was quite the post wasn’t it? Garage sales, Barbie houses and parsnip puree.