Are you looking to elevate your side dish game with a unique and flavorful twist? My Spiced Parsnip Puree is the perfect solution. This delightful recipe transforms humble parsnips into a creamy, aromatic dish that's perfect for cosy dinners and elegant gatherings alike.
Great for a roast dinner, a simple side or a garnish for your dish's this versatile Puree is a great way to use up Parnsips and turn them into something special.
In this blog post, I'll guide you through the simple steps to create this heartwarming puree, infused with warming spices that enhance the natural sweetness of parsnips. Perfect for food enthusiasts and home cooks, this recipe is both easy to prepare and sure to impress.
Ingredients:
6-8 Fresh Parsnips
Bulb of Garlic
Chicken Stock or Chicken Stock Pot
Butter
Dried Red Chilli Flakes
Creme Fraiche
Olive Oil
Sea Salt
Black Pepper
White Sugar
Method:
Take your Parsnips, chop the ends off and peel well. Lightly boil the Parsnips in salted water for 10 mins and allow them to steam dry.
Meanwhile, turn your oven on to 200c and crush 3-4 gloves of garlic with the back of a knife into a roasting tray with some olive oil. When the Parsnips are dry, add these to the roasting tray, tossing in the oil and garlic. Season these well with rock salt, black pepper and a little white sugar. Roast these for 35-45 minutes, turning every 15-20 minutes until golden and soft in the middle.
When the Parsnips are ready, discard the roasted garlic and remove any hard ends from the Parsnips, chop them up and add to a blender. Prepare your chicken stock, you should need around 150-200ml.
Into the blender with the chopped Parsnips add:
Large knob of butter
Rock salt and black pepper
1.5 tsp of Dried red chilli flakes
Half a crushed garlic clove
2 tbsp of creme fraiche
150ml-200ml of warm chicken stock (adjust as necessary)
Blitz these together in the blender, and check for seasoning. If you would like a little more spice add some more dried red chilli flakes. If the Puree is too thick add some more stock. Once you have achieved the desired consistency, add the Puree to a sealed tub and pop it in the fridge to chill.
Serve warm with a drizzle of olive oil and a sprinkle of sea salt. If the Puree is too thick when reheating, add a little water to loosen it.
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