A cousin to the carrot, parsnips are a delicious, sweet and versatile root vegetable. They are great in soups and stews and impart a subtle honey or cardamom flavor, especially when roasted. You can easily find parsnips at your local farmers markets or most grocery stores now through February.
If you’re new to this tasty root vegetable, parsnips also pair well with apples or celery root. Here, we replace the need for traditional mashed potatoes by serving up this rich and creamy parsnip dish alongside David Katz’s Herb Roasted Turkey.
3 pounds parsnips, peeled and cut into 1 1/2-inch pieces
8 tablespoons (1 stick) unsalted butter, room temperature, divided
2 tablespoons half and half, divided
1/2 cup chicken or turkey stock, divided
1 tablespoon fine sea salt
2 teaspoons freshly ground black pepper
Place parsnips in a large saucepan; add enough water to cover. Generously salt water and bring to a boil over high heat. Reduce heat to a simmer; simmer until fork tender, 10 to 15 minutes. Drain.
Using half of the hot parsnips, butter, half and half and chicken stock, puree in a food processor until just smooth. Repeat with remaining ingredients. Be careful not to over pureé, or the parsnips could become gluey. Transfer puree to large serving dish, stir in salt and pepper, and serve immediately.
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