Ingredients: 5 parsnips (roughly about 4 1/2 cups chopped), 3 cloves garlic, 1 cup heavy cream, 1 cup whole milk (or more for thinner texture), 2 tbsp butter, 1 tsp salt (adjust to your taste).
Parsnip tastes like somewhere between carrot and parsley.
Parsnip looks like carrot and the texture is somewhere between radish and potato.
Clean, peel, and trim the parsnip.
Chop parsnip into fine pieces.
Peel and clean garlics.
Chop the garlics.
Combine all ingredients into a pot.
Bring it to boil and reduce the heat and continue to cook until parsnips are very tender. Parsnips should be able to easily smashed by spoon. Mine took about 25 minuets to cook. Depends on size of the parsnip pieces, adjust cook time.
Use a hand blender or a mixer to blend until smooth.
The final outcome should feel like mashed potato. Add milk to get desired thickness.
I served puree with truffle oil and roasted veggies and steak.
parsnip puree tastes unique, sweet and much better than ordinary mashed potato.
