Roasted Parsnip Puree
Roasted parsnip puree as a condiment for burgers? Absolutely. As a dip for veggies? You betcha, whether roasted broccoli or a crudites platter, it complements them perfectly. This allergen-free, vegan recipe is easy to make and tastes amazing!
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Servings: 2.5 cups
Calories: 65kcal
Ingredients
- 3 large parsnips
- 2 tablespoons olive oil
- 1 bulb garlic
- 1/4 cup milk
- 1/3 cup chicken stock
- 1/8 teaspoon nutmeg
- salt and pepper to taste
Instructions
- Preheat oven to 375 degrees. Line baking sheet with parchment paper or silpat.
- Peel parsnips, then cut in half lengthwise. Cut around the woody center, leaving chunks of the parsnip. Toss the woody center.3 large parsnips
- Place parsnip chunks on prepared baking sheet. Toss with olive oil, salt, and pepper, then spread in a single layer.2 tablespoons olive oil, salt and pepper to taste
- Cut the top off garlic bulb to expose cloves. Place on tin foil, and sprinkle with olive oil, salt, and pepper. Create a sealed tent from tin foil around garlic and place on baking sheet with parsnips.1 bulb garlic
- Roast for 20-25 minutes until golden brown and soft.
- Place parsnips into a tall narrow container or blender. Add half the cloves of garlic. Add milk, stock, and nutmeg. Puree, adding additional milk and/or stock to get the consistency you desire. Add salt and pepper to taste and mix again.1/4 cup milk, 1/3 cup chicken stock, 1/8 teaspoon nutmeg
- Serve immediately as a side dish, dip, or condiment. This will keep sealed in your fridge for up to a week.
Equipment
Notes
- To make vegan, substitute rice milk and ensure you use vegetable stock.
- For more tips and tricks, be sure to read the full article above.
Nutrition
Serving: 1/4 cup | Calories: 65kcal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 49mg | Fiber: 2g | Sugar: 3g
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.