Ina Garten’s Parsnip Purée Is the Most Soothing Holiday Side From her new book, Go-To Dinners, this Thanksgiving-ready recipe only needs a few ingredients and can be made in advance.

Place the parsnips in a blender in small batches and blend adding the liquid as needed. Pass the puree through a fine sieve to ensure a rich smooth paste. Season as needed Contact Chef, Owner ...

This recipe is for Salmon with Parsnip Puree and Leeks from the food section of The Boston Globe.

Parsnip and celery root puree a creamy side dish change of pace There are several ways to prepare root vegetables for a mash or puree.

Boil until reduced to ¾ cup. Return the parsnips to the pan and add the butter. Working in batches, transfer the contents of the saucepan to a food processor and puree until smooth.

Season with salt and pepper Plating: Add about ½ cup of parsnip puree to center of plate. Place sea bass on top of puree and then drizzle red pepper tomato sauce around the outside of the parsnip ...

Blend into puree: Round out your next chicken dish with parsnip puree. Simply sauté sliced shallots in olive oil, add chopped parsnips with a little water, then simmer until tender.

Not many of us would put up with wise cracks about our cooking, but as the executive chef at Cheyenne Mountain Zoo, Beau Green has come to expect it. His ...

This week, Chef Peter Hamme and owner of Stone’s Throw Restaurant in Seymour shows Tina Redwine how to make spring-time recipes. Melt butter in a saucepan over medium heat. Add the parsnips and ...