Sunny's Holiday Parsnip Puree (Sunny Anderson) |
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Prep Time: 15 Minutes Cook Time: 22 Minutes |
Ready In: 37 Minutes Servings: 4 |
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Ingredients:
4 parsnips, peeled and cut into chunks |
2 cloves garlic, smashed |
1 tablespoon olive oil |
salt |
2 tablespoons butter |
1/4 to 1/2 cup heavy cream, room temperature |
pinch ground nutmeg |
freshly ground black pepper |
Directions:
1. Preheat the oven to 400 degrees F.
2. Toss the parsnips, garlic, and olive oil on a baking sheet and season with salt, to taste. Roast until the edges are golden and caramelized, about 20 to 25 minutes. If a check during roasting reveals the bottom of the parsnips are cooking faster than the top, give them a toss and return the baking sheet to the oven.
3. When the parsnips and garlic are roasted, put them into a food processor with the butter, 1/4 cup of the heavy cream and a pinch of nutmeg. Blend the mixture until smooth, and if needed add a bit more heavy cream. Season with salt and pepper, to taste. Transfer the puree to a serving bowl and serve.
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