This was a weird thing to get in my head and obsess about making but, it happened. Somewhere, I saw parsnips and then couldn’t get the idea of making them into a puree out of my head. I tried to ignore it because honestly, you can only make a lump of parsnips look so pretty, you know? But, those parsnips were persistent little buggers and got the best of me.
To be honest, I’m not even a huge parsnip fan. Even roasted, I think they kind of have a weird taste. Just very, parsnippy. Right?
So, I was determined to make them my bitch. Excuse the language. Ok, not really. I have a total potty mouth, let’s just be real. I would find a way to take that parsnippityness out of them and make them taste good, damnit.
First order of business was to cut around that core. Despite their albino carrot appearance, their core is kind of woody and not the best for pureeing purposes. So I chop, chop, chopped around it.
Second order of business was adding something sweet to tame that parsnip flavor.
Tell me there’s something better than the smell of onions caramelizing themselves in a bath of butter and olive oil. What’s that? You’ve got nothing? Yeah, me neither. Wanting to face plant into the pan is totally normal.
And then just because I thought it would mellow the parsnips out a little more, I added beans.
So this is really part puree, part hummus (of the Italian variety), part dip.
Regardless, it came out delicious.
We ate it with tofu and broccoli and channeled our true inner hippie for the night, but this would’ve been really awesome with a pork tenderloin or roasted chicken. I just happened to have neither on hand.
The caramelized onions add such sweetness to the whole thing it’s almost hard to detect the actual parsnip. It’s there, just much more subtle than it’s usual loud distinct flavor.
I happen to like them much better this way.
- 6 large parsnips, peeled, trimmed,core cut out and chopped
- 4 tablespoons butter, divided
- 3 tablespoons extra virgin olive oil, divided
- 1 large yellow onion, sliced
- ½ 15 ounce can of cannellini beans, drained and rinsed
- 2 tablespoons sour cream
- 2 tablespoons heavy cream
- ⅓ cup milk
- ⅛ teaspoon nutmeg
- salt & pepper to taste
- Preheat oven to 400 degrees.
- Line and grease a baking sheet.
- Combine chopped parsnips with 3 tablespoons of butter, 2 tablespoons of olive oil and salt & pepper in a large bowl. Toss to coat.
- Spread parsnips out onto baking sheet and roast for 25-30 minutes, until golden brown.
- Meanwhile, heat a saute pan over medium heat and add remaining butter and olive oil.
- Add sliced onion and saute, stirring frequently until dark and caramelized, about 20 minutes.
- Once parsnips and onions are cooked, combine in a food processor with beans.
- Process until almost smooth.
- Pour in remaining ingredients and process until creamy.
- Season with salt & pepper to taste.
- Garnish with parsley and serve warm.
How do you feel about parsnips? Love or hate?
{ 19 comments… read them below or add one }
I loooove caramelized onions but they are such a pain to make! This looks amazing.
You’re a weekend blogging recipe machine..this, the balls yesterday, you go girl!
Caramelized onions work for me!
I completely agree about the strange aftertaste they have. I always want them to taste like buttery potatoes but they just taste…. healthier haha. The dip sounds fantastic, I’ve had sabras caramelized onion hummus before and its unreal!
This looks awesome! I know exactly what you mean about the strong parsnip taste – it’s a very polarizing flavor. The caramelized onions look so, so good. I bet this is a great flavor combination!
I’m never patient enough to make caramelized onions….I usually end up trying to speed the process along (and then burning them in the meantime). Yours look PERFECT!
I know what you mean, it wasn’t as hard on the patience this time since the parsnips were roasting while the onions were cooking. So I had to wait anyway
I cannot tell you how absolutely delicious this looks. But I suppose you know, because you got to taste it! It’s making me want my food processor.
Thanks Gena
Yum! I just made a roasted eggplant humus that will be even better with the addition of some of these ingredients. Can’t wait to try your recipe and then add to my own.
I thought I made parsnips my bitch by roasting them
This recipe looks amazing. I will test your tomato soup and parsnip goodness next week when I am off work some.
I love parsnips. I’ve found the easiest way to make caramelized onions is to add them all to a pan over medium-low heat, then cover the pan and cook for 45 or so minutes. If they aren’t as dark as I would like when I take the lid off, I let them go a few more minutes without the lid. I like the whole “don’t have to stir or think about them” aspect of this method.
LOL. Your inner hippy, huh? Cute. Never touched a parsnip. Looks like something I need to take a venture with.
Nom Nom
My dad loves parsnips. I don’t think I know anyone else that does…and I can’t see one without thinking of him. Strange, but I’m definitely bookmarking this recipe to pass along
That dip sound great! I just found your blog and the first thing I read was how you’re weimaraner obsessed! So am I!!!
Very creative. Parsnip Hummus. The caramelized onion really got me, delish. I love them.
I love your blog today, it’s funy! Oddly enough I only had a parsnip once and it came in a frozen bag with carrots and seasoning. I’ll have to give this a whirl! I’ve been wanting to make hummus and I just have been to lazy to! Now I have a good excuse. So you say the center is woody? I’ll remember that when I get some.
Have a great week!
Thanks!
You can definitely roast the whole thing and eat it, it’s not woody to the point of being inedible. But if you’re going to puree it, it’s not a bad idea to cut it out.
Roasting is to parsnips as caramelizing is to onions (and yes, yummy sweet caramelized onions would improve just about any savory dish). I thought I didn’t like parsnips until my British b-i-l roasted some for me one Thanksgiving. Mellows them right out. I think they eat more parsnips than we do on the other side of the pond. You did a good job of photographing the dish– mashes are indeed challenging to make pretty!