This roasted parsnip puree is mixed with caramelized onions. It’s sweet from the onions with just a little bit of that distinct parsnip flavor.
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?