Side Dish: United States – Brown-Butter Parsnip Purée with Chives

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 17 min

Total 27 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 1 / 2 lb (680 g) parsnips, peeled and cut into 1-inch (2.54 cm) pieces
Cold water, to cover
Kosher salt, to taste
4 tbsp (60 g) unsalted butter
1 / 2 cup (120 ml) whole milk, warmed
1 / 4 cup (60 ml) heavy cream, warmed
1 small garlic clove, smashed (optional)
1 tsp (5 ml) fresh lemon juice
2 tbsp (30 ml) finely snipped chives
Freshly ground black pepper, to taste
Pinch of freshly grated nutmeg (optional)

Show original ingredient measurements

1 1 / 2 lb / 680 g parsnips, peeled and cut into 1-inch pieces
Cold water, to cover
Kosher salt, to taste
4 tbsp (60 g) unsalted butter
1 / 2 cup (120 ml) whole milk, warmed
1 / 4 cup (60 ml) heavy cream, warmed
1 small garlic clove, smashed (optional)
1 tsp fresh lemon juice
2 tbsp finely snipped chives
Freshly ground black pepper, to taste
Pinch of freshly grated nutmeg (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Place parsnips and the smashed garlic (if using) in a saucepan and cover with cold, well-salted water by 1 inch (2.54 cm). Bring to a boil, then simmer until very tender, 12–15 minutes.
Drain thoroughly and return parsnips to the hot pot over low heat for 1–2 minutes, stirring, to steam off excess moisture. Remove garlic if used.
Meanwhile, brown the butter: melt butter in a small skillet over medium heat, swirling, until it turns deep golden and smells nutty, 3–5 minutes. Immediately pour into a heatproof bowl to stop cooking.
Purée parsnips with warm milk and cream using a food processor or immersion blender. Stream in 3 tablespoons (45 ml) of the brown butter, season with 1/2 teaspoon (2.5 ml) salt, pepper, and nutmeg if using. Blend until silky, adding a splash more milk if needed for a smooth, spoonable consistency.
Stir in lemon juice and half the chives. Taste and adjust salt and pepper.
Transfer to a warm serving dish. Drizzle with the remaining brown butter and sprinkle with remaining chives. Serve alongside the pot roast.

Place parsnips and the smashed garlic (if using) in a saucepan and cover with cold, well-salted water by 1 inch. Bring to a boil, then simmer until very tender, 12–15 minutes.
Drain thoroughly and return parsnips to the hot pot over low heat for 1–2 minutes, stirring, to steam off excess moisture. Remove garlic if used.
Meanwhile, brown the butter: melt butter in a small skillet over medium heat, swirling, until it turns deep golden and smells nutty, 3–5 minutes. Immediately pour into a heatproof bowl to stop cooking.
Purée parsnips with warm milk and cream using a food processor or immersion blender. Stream in 3 tablespoons of the brown butter, season with 1/2 teaspoon salt, pepper, and nutmeg if using. Blend until silky, adding a splash more milk if needed for a smooth, spoonable consistency.
Stir in lemon juice and half the chives. Taste and adjust salt and pepper.
Transfer to a warm serving dish. Drizzle with the remaining brown butter and sprinkle with remaining chives. Serve alongside the pot roast.