![]() Looking for some entrées or other sides to serve alongside your parsnip mash? Any of the following recipes would make an awesome pairing. You could even add additional seasonings like thyme or onion powder! Season to Taste: You can always mix more salt or garlic powder into your parsnip puree after tasting it if you’d like.You could also use a regular high-speed blender, but you may need to work in batches. Don’t Have an Immersion Blender? If you don’t have access to a handheld blender, you can mash up your potatoes and parsnips in a food processor instead.Make sure you cut them into small pieces that are all similar in size. Cut the Veggies into Small Chunks: If your potato and parsnip chunks are too big, they won’t boil properly.Just when you thought this recipe couldn’t get any easier, I’m coming at you with some handy tips to help streamline the process. ![]() Garnish the puree with parsley and an extra pat of butter, if desired. Mash: Puree the potatoes, parsnips and broth with an immersion blender until smooth.Īdd Remaining Ingredients: Add in the butter, garlic powder and salt. Let the pot sit for 2-3 minutes after removing it from the stove. And you can whip it up in just over 20 minutes! I won’t be the slightest bit surprised if this creamy parsnip puree becomes a regular side dish in your weekly dinner rotation.īoil: Bring the broth to a boil and cook the veggies for 15-17 minutes, or until they’re nice and tender. The puree is absolutely loaded with antioxidants, vitamins and minerals to support your body. I like to garnish my mash with some extra butter and parsley to make it look as irresistible as it tastes.īut taste and presentation are just the tip of the iceberg when it comes to the appeal of this recipe. Filled with the flavors of garlic, parsley and chicken broth, each bite of this simple side dish will make you feel super warm and cozy. Please read my disclaimer.Plain old mashed potatoes will never taste the same again after you try this smooth and creamy parsnip puree. Roasted Radishes with Brussels Sprouts & BaconĬreamy ‘Cheesy’ Instant Pot Brussels Sprouts Save to Pinterest! & amp lt br /& amp gt & lt br /& gt < br />& amp amp lt br /& amp amp gt & amp lt br /& amp gt & lt br /& gt < br /> Both are delicious, you just get a slight coconut flavor with the coconut milk. Once they are drained, they go in the food processor with the remaining ingredients and that’s it! My favorite ‘cream’ to use is Nutpods Orginal flavor, but I have also used coconut milk. I peel and chop the parsnips and boil them until fork tender. The pan sauce is so yummy with the parsnip puree. I love to serve it with my Instant Pot Pork Tenderloin. It is perfect for a puree or mash and pairs perfectly with almost any protein. ![]() It has a lovely sweet taste and a hearty texture. ![]() It is Paleo, Whole30 and comes together so easily with the help of the food processor.Ī parsnip is a root vegetable related to the carrot. This creamy and decadent parsnip puree is a lovely and delicious way to change up your boring side dishes.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |