A delicious accompaniment to our fall-inspired meal, this parsnip puree with apple and Jerusalem artichokes makes for a unique alternative to mashed potatoes that would fit beautifully at your Thanksgiving or holiday table.
Total Time
30min
0.0
0 Ratings
Author: Ful-Filled
Servings:
6
Ingredients
•
4
Parsnips
•
2
Large
Golden Delicious Apples
•
2 1/4
cups
Jerusalem Artichokes
•
2
cups
Whole Milk
or Unsweetened Almond Milk for non-dairy option
•
2
cloves
Large
Garlic
, peeled, crushed
•
3
sprigs
Fresh Thyme
•
2
Bay Leaves
•
2
Tbsp
Butter
•
to taste
Salt
Cooking Instructions
1.
Add Parsnips (4), Golden Delicious Apples (2), Jerusalem Artichokes (2 1/4 cups), Garlic (2 cloves), Whole Milk (2 cups), Fresh Thyme (3 sprigs), Bay Leaves (2) and a couple of pinches of Salt (to taste) to a medium pot and bring to a simmer.
2.
Cover pot and reduce heat to a low simmer for 12-15 minutes, stirring here and there, until contents are soft.
3.
Spoon contents into a high-speed blender or food processor, excluding the thyme sprigs, bay leaves, and excess milk.
4.
Add Butter (2 Tbsp) and blend on high, adding some of the excess milk, 1 Tbsp at a time to achieve the right consistency, as necessary.
5.
Once the puree is perfectly smooth, taste and adjust seasoning with Salt (to taste).
Author's Notes
If you plan to make the puree ahead of time, reheat on the stovetop over low heat, stirring often to avoid the puree from burning at the bottom of the pan.
Nutrition Per Serving
CALORIES
162
FAT
7.7 g
PROTEIN
4.1 g
CARBS
20.7 g
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