Thanksgiving Side Dishes: How to Make Creamy Parsnip Puree With Truffle Oil by Gigi Gaggero
Parsnips are my all-time fave root vegetable to purée or mash! They're naturally sweet and not too starchy, which makes for a silky side dish!
- 1 pound parsnips, peeled, thinly sliced (tough cores should be removed on larger parsnips)
- 2 garlic cloves, thinly sliced
- 1/2 cup heavy cream, or substitute
- 1/2 cup whole milk, or substitute
- 4 tablespoons unsalted butter, or substitute
- kosher salt
- 1/2 teaspoon white pepper
- good-quality truffle oil
- 1/4 cup sprigs of fresh chervil for garnish or chopped flat-leaf parsley
Here’s how to make it:
- Bring parsnips, garlic, cream, milk and butter to a boil in a saucepan.
- Reduce heat, cover, and simmer until parsnips are very soft, 10–15 minutes. Uncover and cook until liquid is reduced by half, about 5 minutes. Season with salt and white pepper.
- Purée in a blender or food processor until smooth.
Serve drizzled with truffle oil and chopped parsley. Makes about 8-10 servings.
Note: Parsnip purée can be made one day in advance. Allow to cool then just cover and chill. Reheat over medium-low, stirring often and adding a bit more cream and a dollop of butter to reconstitute.
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