Roasted Parsnip and Caramelized Onion Puree

Recipe
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  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Soy Free
    Soy Free
  • Blender
    Blender
  • Processor
    Processor

My mother-in-law Sandra and I made this roasted parsnip mash with dear friend Stacey this past weekend, and it was so good I had to share it with you.

You may remember Stacey (host of VO Buzz Weekly and the face of Walt Disney World) from the Candied Maple Pecans post. Stacey is an amazing cook, and a vegetarian. We all had a blast laughing, chopping, and tasting together. I really enjoy cooking with friends. You always learn from anybody that you cook with, and whenever I cook with Stacey I feel like I plant that's been watered.

Her parsnip mash is magic! The combination of caramelized onion, roasted parsnip, and herbs, and you get a parsnip dish that's slightly earthy, slightly sweet, zesty, and robust.

This parsnip mash is a fantastic holiday side dish or a fantastic substitute for grains to serve with steamed, roasted, or stir-fried veggies. Enjoy.

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Roasted Parsnip and Caramelized Onion Puree

Roasted Parsnip and Caramelized Onion Puree

Serves 6 to 860 MINS
  • 10 cups peeled and roughly chopped parsnips (5 large)
  • 2 medium red onions, roughly chopped
  • 1/4 cup extra-virgin olive oil
  • 2 cups vegetable broth, plus more as needed
  • 2 teaspoons Celtic sea salt, plus more to taste
  • 1 teaspoons finely minced garlic
  • 1 teaspoon ground cumin
  • 1/4 teaspoon finely grated lemon zest
  • 2 tablespoons finely chopped flat-leaf parsley, plus more to taste
  • 2 tablespoons finely chopped fresh chives, plus more to taste
  • 1 teaspoon finely chopped fresh thyme, plus more to taste
  • 1 teaspoon finely chopped rosemary, plus more to taste
  1. Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper or non-stick sheets.

  2. Toss the parsnips with the olive oil and 1 teaspoon of the salt, and lay the vegetables out evenly on the trays.
  3. Roast both vegetable trays in the oven for about an hour until the onions are nice and caramelized and the parsnips are tender and cooked through.
  4. In the bowl of your stand mixer fitted with the paddle attachment, transfer the roasted vegetables, and add the broth, garlic, cumin, lemon zest, and remaining teaspoon of salt, and whip until you get the desired consistency. (You may need to add more vegetable broth.)
  5. Stir in the parsley, chives, thyme, and rosemary. Tweak herbs and salt and pepper to taste, and serve family style.

Photo by Trent Lanz and styling by Alicia Buszczak

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