Dreamy Creamy Puréed Parsnips | Rosemary Oil

November 1, 2017 by Lauren 24 Comments

104 Shares

They kind of look like carrots. No, too stringy at the end. They’re certainly not the vibrant orange of a carrot, nor could they be white carrots. Hiding behind this cream colored hue, don’t let the carrot impersonating root vegetable fool you. It’s a parsnip and parsnips are delicious. Especially when served up in Creamy Puréed Parsnips with Rosemary Oil.

So what is a Parsnip exactly? Besides becoming far more popular over the last few years, it’s a root vegetable in the carrot family with close ties to parsley. Enticing sweet flavor like that of it’s orange cousin, parsnips carry a starchier texture with pleasant earthy flavor.

Simmer in milk, add a touch of butter and spice and you’ll have a creamy, dreamy side dish in no time.

Creamy Puréed Parsnips

Everyone loves an underdog story, right? How about an underdog vegetable? Enter Parsnips.

Even though the popularity of parsnips has increased significantly over the last three years or so, I don’t know, I still feel like they haven’t had their hay day yet. By no means am I expecting a kale-style take over, but today you can’t walk into a restaurant without seeing brussel sprout on the menu. So c’mon people, let’s give a little love to our earthy kind-of-a-carrot friend.

Who knew a close of parsnips could be so beautiful? Secretly this is me, President of the Parsnip Fan Club -> ????????. Well, okay, maybe not so much a secret.

Roasted, added to soups, steamed – there are many different ways to praise the parsnip. Simmered in milk, well that’s just going to take the cake right now. These Dreamy Creamy Puréed Parsnips are a little bit of vegetable silk to wrap your mouth in.

Peel them of the skin, chop into slightly smaller pieces and simmer with milk. Using milk to soften the parsnips is going to lighten up the starchy texture with pillow like softness, while adding creamy flavor without masking the natural sweet earthiness.

Rosemary Oil

For a pop of herbaceous flavor, we’re whipping up a quick rosemary oil to to drizzle over our Creamy Puréed Parsnips. Totally optional. Your creamy puréed parsnips are going to be lit without the herb infused oil, but we’re currently in the holiday season so we’re adding a little piney herb flavor on this end.

Fresh rosemary sprigs simmered in extra virgin olive oil on low heat for 5 minutes. That’s all it takes for a piney pop to your sweet, creamy puréed parsnips.

Serve them up along side a hearty green vegetable like this Best Ever Braised Kale or as a side dish for our family’s fall favorite of Apple and Sausage Stuffed Pork Roast. If you’re not into the other white meat, The Gingered Whisk has a delicious recipe for Chardonnay Braised Chicken Thigh served up with some parsnip love. Plus, if there’s chardonnay in the recipe that means the chef can have a glass too. Basic kitchen math, right?

No matter how you’re dishing up these Dreamy Creamy Puréed Parsnips, you’ll love the silk smooth texture of these slightly sweet root vegetables!