Roasted Garlic-Parsnip Puree
Category: Dinner
Prep time : 10 min
Cook time : 50 min
Total time : 60 min
Makes: 4 Servings
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2 lb parsnips, peeled and cut into 2" pieces
3 Tbsp extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
1 head garlic
3/4 cup milk
4 Tbsp butter
2 tsp thyme leaves
Preheat oven to 400 F.
Place parsnips on a large baking sheet and drizzle with 2 tablespoons oil. Season with salt and pepper.
Cut off top of garlic head and drizzle with remaining 1 tablespoon oil. Wrap tightly in foil and place on a baking sheet with parsnips.
Bake until parsnips are very tender, 40 minutes. Garlic should be golden and very soft; if not, place back in oven and continue to bake another 15 minutes. Set aside until cool enough to handle.
Place parsnips into a large bowl or food processor. Squeeze each clove of garlic into bowl with parsnips. Add milk, butter, and thyme and blend until smooth. Season with salt and pepper.
Place parsnips on a large baking sheet and drizzle with 2 tablespoons oil. Season with salt and pepper.
Cut off top of garlic head and drizzle with remaining 1 tablespoon oil. Wrap tightly in foil and place on a baking sheet with parsnips.
Bake until parsnips are very tender, 40 minutes. Garlic should be golden and very soft; if not, place back in oven and continue to bake another 15 minutes. Set aside until cool enough to handle.
Place parsnips into a large bowl or food processor. Squeeze each clove of garlic into bowl with parsnips. Add milk, butter, and thyme and blend until smooth. Season with salt and pepper.
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Submitted by Jessica on 2020-12-30