Roasted Garlic-Parsnip Puree

Name: Roasted Garlic-Parsnip Puree
Prep time: 10 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 2 lb. parsnips, peeled and cut into 2" pieces; 3 tbsp. extra-virgin olive oil, divided; Kosher salt; Freshly ground black pepper; 1 head garlic; 3/4 c. milk; 4 tbsp. butter; 2 tsp. thyme leaves

By Makinze GorePublished: Mar 29, 2019

5 Ratings

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Parker Feierbach

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Parsnips are sweet like carrots and creamy like potatoes. Instead of mashed potatoes, give parsnips a try. They're just as easy to make and with some roasted garlic, they're even more delicious!

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Yields:: 4 serving(s)
Prep Time:: 10 mins
Total Time:: 1 hr
Cal/Serv:: 411

Ingredients

2 lb.
parsnips, peeled and cut into 2" pieces
3 tbsp.
extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
1
head garlic
3/4 c.
milk
4 tbsp.
butter
2 tsp.
thyme leaves

Directions

1. Step 1Preheat oven to 400°. Place parsnips on a large baking sheet and drizzle with 2 tablespoons oil. Season with salt and pepper. Cut off top of garlic head and drizzle with remaining 1 tablespoon oil. Wrap tightly in foil and place on a baking sheet with parsnips. Bake until parsnips are very tender, 40 minutes. Garlic should be golden and very soft; if not, place back in oven and continue to bake another 15 minutes. Set aside until cool enough to handle.
2. Step 2Place parsnips into a large bowl or food processor. Squeeze each clove of garlic into bowl with parsnips. Add milk, butter, and thyme and blend until smooth. Season with salt and pepper.