Parsnips Puree

PARSNIPS PUREE
Serves: 4-6Servings
Unlike mashed potatoes, pureed parsnips don’t need copious amounts of butter to bring out their rich flavor. A small amount of lemon juice does the trick and makes this dish so special.
Ingredients
  • 4 cups parsnips, peeled and roughly diced into 1 inch pieces (about 1 lb.)
  • 4 tablespoons unsalted butter, separated
  • 1/2 to 2 cup chicken or vegetable broth, low sodium, preferably homemade
  • 1/4 cup heavy cream, plus more
  • 1 1/2 teaspoons fresh lemon juice
  • Kosher salt
  • Black pepper, finely ground (optional)
Instructions
  1. In a 2 1/2 or 3 quart sauce pan, add the parsnips, a pinch of salt, one tablespoon of butter and enough broth to cover halfway up the parsnips, about 1/2 cup. Cover the sauce pan with either a lid or a round of parchment paper cut to the size of the pan and pressed down over the vegetables.
  2. Place over high heat and bring to a boil. Lower the heat and maintain a constant simmer. (Alternatively, once the broth has reached a boil, you can place the pan into an oven thats been pre-heated to 325-350Β°F.) Continue to cook, checking repeatedly to make certain the liquid does not evaporate before the parsnips are fully cooked. Add more broth as needed. Cook until vegetables are very soft but still hold their form and most of the broth has been evaporated, about 15-20 minutes
  3. In the bowl of a food processor add the cooked parsnips along with any remaining broth and the rest of the butter. Puree until parsnips break down. Add enough cream to obtain a consistency similar to that of mashed potatoes, at least 1/4 to 1/3 cup. Stop pureeing. Transfer the parsnips back to sauce pan. Add the lemon juice and mix thoroughly. Season and taste for salt, which will depend on the amount of salt that was in the broth. Start with a 1/4 to 1/2 teaspoon and work-up from there. If using pepper, add to taste.
  4. Serve immediately. Will keep refrigerated for 2-3 days.
Notes
The quality of the broth will have a great impact on this dish. We like the results we got with a low-sodium chicken broth, but if you prefer using vegetable broth, we recommend using a mild one.