The easiest way to prepare parsnips is to slice them, steam them, and dress with butter and salt. However, to get the fullest, richest flavor from the parsnips, they should be roasted. The browning caramelizes the natural sugars in the parsnips. In this recipe we first roast the parsnips with some butter, then purée them with added water. It’s quite simple, but if you’ve never had parsnips this way, you’re in for a treat.
Puréed Roasted Parsnips Recipe
Ingredients
- 2 lbs parsnips, peeled, stringy cores removed, chopped (about 1 1/2 pounds after removing cores)
- 3 Tbsp butter, melted
- 1 1/2 cup water
- 1/8 teaspoon nutmeg
- Salt and pepper to taste
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