Parsnip Purée
This creamy parsnip purée is made with olive oil or butter and flavored with your choice of herbs and spices.
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Servings: 2 to 2 people
Ingredients
- 150 g parsnips
- 2 tablespoons extra virgin olive oil or 2 tablespoons of butter (from grass-fed cows)
- 1 splash almond milk
- 1 pinch Celtic sea salt
- 1 pinch black pepper freshly ground
“European” variation
- 0.5 teaspoon sage (dried)
- 0.5 teaspoon thyme (dried)
- 1 teaspoon paprika
“Middle Eastern” variation
- 0.5 teaspoon cumin seeds ground
- 0.5 teaspoon coriander seeds ground
Procédé
- Peel the parsnips. Cut them into pieces.150 g parsnips
- Boil or steam for 20 minutes.
- Once cooked, drain, mash and purée with a little oil (or butter), salt and pepper to taste.2 tablespoons extra virgin olive oil, 1 pinch Celtic sea salt, 1 pinch black pepper
- Depending on the consistency, add almond milk if needed. However, this will probably not be necessary. The purée is naturally much thinner than mashed potatoes.1 splash almond milk
- Finish with herbs and spices of your choice.0.5 teaspoon sage (dried), 0.5 teaspoon thyme (dried), 1 teaspoon paprika, 0.5 teaspoon cumin seeds, 0.5 teaspoon coriander seeds
Notes
Equipment: small saucepan or small steamer, immersion blender, vegetable peeler/small knife.
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