Roasted Parsnip Puree
This parsnip puree is great on an appetizer spread. as a sauce, or side dish and just with a spoon!
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 to 8
- 10 cups peeled and roughly chopped parsnips (5 large)
- 2 medium red onions, roughly chopped
- 1/4 cup extra-virgin olive oil
- 2 cups vegetable broth, plus more as needed
- 2 teaspoons Celtic sea salt, plus more to taste
- 1 teaspoons minced garlic
- 1 teaspoon ground cumin, plus more to taste
- 1/4 teaspoon finely grated lemon zest
- 2 tablespoons finely chopped flat-leaf parsley, plus more to taste
- 2 tablespoons finely chopped fresh chives, plus more to taste
- 1 teaspoon finely chopped fresh thyme, plus more to taste
- 1 teaspoon finely chopped fresh rosemary, plus more to taste
Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper or non-stick sheets.
Toss the parsnips with the olive oil and 1 teaspoon of the salt, and lay the vegetables out evenly on the trays.
Roast both vegetable trays in the oven for about an hour until the onions are nice and caramelized and the parsnips are tender and cooked through.
In the bowl of your stand mixer fitted with the paddle attachment, transfer the roasted vegetables, and add the broth, garlic, cumin, lemon zest, and remaining teaspoon of salt, and whip until you get the desired consistency. (You may need to add more vegetable broth.)
Stir in the parsley, chives, thyme, and rosemary. Tweak herbs and salt and pepper to taste, and serve family style.