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4 to 6
as a Side DishEasy
By Diane Morgan
Published 2012
Here is a lovely alternative to a potato purée. Cooking the parsnips in milk and infusing the mixture with garlic deepens the flavor. Serve alongside roasted meats or poultry.
In a medium saucepan, combine the parsnips, milk, garlic, and salt. Bring to a simmer over medium heat, cover partially and cook until the parsnips are very tender when pierced with a fork, 15 to 20 minutes. (Keep the milk at a slow simmer so it doesn’t curdle.) Remove from the heat and let cool slightly. Transfer the contents of the pan to a food processor and process until a silky, smooth pur