Ingredients
Scale
- 1.5 lbs parsnips, peeled and chopped
- 4 cloves garlic, peeled
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup vegetable broth (or chicken broth for non-vegetarian option)
- 2 tablespoons butter (optional, for extra richness)
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Wash, peel, and chop the parsnips into roughly 1-inch pieces. Place them in a large bowl.
- Add the peeled garlic cloves, olive oil, salt, and pepper to the bowl with the parsnips. Toss everything together until the parsnips are evenly coated. Spread the parsnips in a single layer on a baking sheet lined with parchment paper (if using). Roast for 25-30 minutes, or until the parsnips are tender and slightly caramelized.
- Once the parsnips are roasted, transfer them to a high-speed blender or food processor. Add the vegetable broth and butter (if using). Blend until completely smooth and creamy.
- Taste and adjust the seasoning as needed. Transfer the roasted parsnip puree to a serving bowl. Garnish with fresh parsley and serve hot.
Notes
- Ensure the parsnips are nicely caramelized for the best flavor.
- Add more broth for a thinner puree or blend longer for a smoother texture.
- Fresh garlic provides a better flavor than garlic powder.
- Season to taste with more salt and pepper to enhance the flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting and Blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 180 Kcal
- Sugar: 5g
- Sodium: 360mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 8g
- Protein: 3g
- Cholesterol: 10mg