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Parsnip Puree

By April 12, 2017


  • 1 lb parsnips, peeled and sliced
  • 4 clove of garlic, peeled and gently smashed
  • ½ c milk
  • ½ c heavy cream
  • 1 sprig of sage
  • 1 bay leaf
  • 1 stick butter
  • olive oil
  • salt and pepper
  • parsley for garnish


Put parsnips in a pot, season with salt and cover with milk and cream.

Add garlic,bay and sage then place over medium heat and bring to a simmer. Cook until tender 12-15 min.

Place parsnips in a food processor with butter and pour in enough of the milk mixture to puree and achieve a texture of whipped cream. Season with salt and pepper, sprinkle with parsley.