Hi! Welcome to our monthly recipe feature where we share some of our favorite culinary creations which you can also easily prepare in your own kitchen.
Parsnips are a classic ingredient in some chicken broths and soups, and can also be baked, sautéed, steamed, roasted, mashed or pureed. Chef David is a big advocate of all root vegetables but parsnips, especially this time of year are his thing. Parsnips partner perfectly with all protein and they are an excellent source of potassium and very beneficial for your heart.
Eat Seasonal | Shop Local
- 1 pound parsnips, thinly sliced
- 2 garlic cloves, thinly sliced
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 2 tablespoons unsalted butter
- Kosher salt
Bring parsnips, garlic, cream, milk, and butter to a boil in a medium 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. Purée in a blender until smooth. Serve.