When thinking about cooking a beef tenderloin or roasting a chicken, mashed potatoes is the go-to answer for an accompaniment. Sometimes, though, it is nice to try something new. We have found that Buttered Parsnip Puree is a great way to mix things up. Their sweetness is such a surprise when you take your first bite!

Parsnips are a root vegetable that are in season in the fall and winter.  They look like carrots but are white.  Parsnips have a sweet and nutty flavor.  When shopping, look for parsnips that are firm and crisp; don’t buy parsnips that bend easily or have soft spots.  For the sweetest, creamiest flavor and texture, buy smaller parsnips.  If you buy large parsnips, remove the tough, woody core.

Buttered Parsnip Puree

2 lbs parsnips, peeled
Milk, enough to cover 3/4 of parsnips in pan
6 TBSP butter
1 tsp salt
1/2 tsp black pepper

Cut the parsnips into 1 inch pieces and put them in a sauce pan. Pour milk until the parsnips are covered 3/4 of the way up. Bring to a boil and simmer for 20 minutes or until parsnips are tender. Pour all remaining milk and parsnips into a food processor, add butter, salt, and pepper and puree until smooth.

Note: To dress up the presentation: before cutting parsnips into pieces, use a potato peeler to peel long strips of parsnip off. Then deep fry those pieces into long, skinny chips that can be stuck into the puree when it is plated.