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Creamy Parsnip Puree

A velvety and flavorful puree that balances the natural sweetness of parsnips with the tang of Greek yogurt, perfect for cozy dinners and festive gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish, Vegetable
Cuisine: Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds parsnips, peeled and cut into uniform chunks Make sure they're fresh and firm.
  • 2 cloves garlic, minced Fresh garlic gives the best flavor.
  • 1 each bay leaf If you can, use fresh bay leaves for a more vibrant flavor.
  • 1/4 cup butter, plus extra, melted for garnish Use unsalted butter for more control over seasoning.
  • 1/2 cup Greek yogurt Opt for full-fat for the creamiest texture.
  • to taste each salt & freshly ground black pepper Season to taste.
  • 1/4 cup chopped fresh parsley, for garnish Adds a fresh touch and vibrant color.

Method
 

Preparation
  1. With a vegetable peeler, peel the parsnips completely. Slice off the stems and tips of the roots. Cut the parsnips into evenly sized pieces (about 1-2 inches).
  2. In a large pot, place the parsnip pieces and minced garlic alongside the bay leaf. Add water until it covers them by one inch, and generously salt the water.
Cooking
  1. Bring the pot to a boil over medium-high heat.
  2. Boil until parsnips are fork-tender, about 10 minutes. Drain them in a colander and discard the bay leaf.
Blending
  1. Return the drained parsnips to the pot and toss in the butter and Greek yogurt. Use an immersion blender to puree them until silky smooth.
  2. Taste and season with salt and freshly ground black pepper to your liking.
Serving
  1. Drizzle with melted butter and sprinkle fresh parsley to finish.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. It also freezes well; just let it cool completely before transferring to a freezer-safe container.