Pop the garlic out of their skins and add them to the parsnips along with the thyme, vegan milk and butter. When the parsnips and garlic are finished roasting, transfer them to the bowl of your food processor.Put your garlic on the tray with the parsnips, and roast for 40 minutes. Toss gently with a spatula to ensure your parsnips are evenly coated in olive oil. Spread them out evenly on your baking tray, and drizzle them with the remaining olive oil. Peel your parsnips and chop them into bite sized pieces.Cut the top off your head of garlic, drizzle with olive oil and wrap it in foil.Line a rimmed baking tray with parchment paper. Salt makes all the flavors pop, and pepper gives a nice sharp bite that balances out the earthiness of this parsnip puree. Salt and Pepper: Salt and pepper are key in this recipe.Thyme: Earthy thyme strikes the perfect fall note.Vegan Butter: Choose spreadable vegan butter from a tub.Bring to a simmer and cook for about 20 minutes until the parsnips are tender. Soy Milk: I used soy milk, but you can use any plant-based milk you prefer. Place the chopped parsnips and garlic in a saucepan with enough water to cover.Garlic: Yes, we are using the whole head of garlic! Don't worry, when garlic is roasted, as we're going to do in this recipe, its' flavor mellows.Everything tastes so much better with a quality olive oil.
I highly recommend using a quality extra virgin olive oil if you can afford it. Olive Oil: We'll be using olive oil to roast the parsnips and garlic.A lower starch content means that they puree beautifully they never get gluey like mashed potatoes if you over whip them. Cover and reduce heat to a gentle simmer. Add potatoes and 3 cups cold water bring to a boil. Add parsnips, and cook, stirring occasionally, until they begin to soften, about 5 minutes more. Add leeks, and cook, stirring occasionally, until softened, about 4 minutes. It is exceptionally easy to make and is an interesting and flavorful. Directions In a large saucepan, melt 2 tablespoons butter over medium heat. They have a complex taste that's hard to pin down. Parsnips give this snowy white root vegetable pure its haunting, earthy flavor. Parsnips: Parsnips are sweet and earthy.You can also make this dish ahead, so you can spend a little less time in the kitchen on the big day. Thyme and roasted garlic gives this dish a special flavor that makes it well suited to your holiday table. Pureed parsnips would make a fantastic side dish for your Thanksgiving or Christmas spread. We love a good mash, and these do not disappoint! Parsnips are lower in starch than potatoes, so they get extra creamy, which makes them the perfect match to textured mains like my popular lentil loaf. Parsnip puree are the new mashed potatoes at our house. Frequently Asked Questions About This Recipe:.Naturally it's vegan - without a hint of cream! Jump to: This parsnip puree really upstages mashed potatoes! Roasted parsnips and garlic give it a wonderful earthy flavor and silky texture.
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