Parsnip Puree – There are so many versions of this! Try different things- hard to mess up!
· 4 medium parsnips, cut into pieces
· 1.5 c. heavy cream or half and half (or stock for non-dairy version)
· 2 sprigs sage*
· 2-3 garlic cloves (optional)
· 2 tbsp. unsalted butter (or olive oil)
· salt and pepper to taste
*Note on herbs/spices: Instead of sage you could use thyme or ginger or any other herb/spice you choose. Also, herbs and spices can be added directly to the puree OR steeped in the dairy or stock by heating the liquid with herbs/spices (do not boil) then strain herbs/spices before adding to the puree.
Boil parsnips (in salted water or stock) until tender, about 10 minutes; drain. Keep stock if using stock instead of dairy. Place parsnips in a food processor. Add butter, herb/spice, salt and pepper and blend. Add cream/half-and-half or stock as needed until purée is smooth to your liking.