Boistfort Valley Farm
Community Supported Recipe Box

Creamy Parsnip Purée with Shallots

This purée can be served as a side dish with roast pork or roast chicken. It can also be used as a pasta sauce by thinning it with 1 to 1 1/4 cups milk. Toss the sauce with corkscrew pasta and steamed or lightly sautéed vegetables, such as carrots, yellow or red peppers, beets, broccoli, peas, or pearl onions.


  • 1 tablespoon unsalted butter
  • 3 medium shallots, chopped
  • 1 pound parsnips, peeled, cut into 2 1/2-inch lengths, and halved (or quartered and cored, if necessary)
  • 3/4 cup low-sodium chicken broth, or vegetable broth
  • 1/4 cup whole milk, or more to taste


serves: 4
dish: side
season: fall

1. Heat butter in medium skillet. Add shallots; sauté until softened, about 2 minutes. Add parsnips, toss to coat with butter. Add broth; bring to boil. Simmer, partially covered, until parsnips are tender, 10 to 15 minutes.

2. Transfer mixture to food processor fitted with steel blade or to a food mill and purée. Return purée to skillet and reheat, stirring in milk, until warmed through. Season to taste with salt and pepper.

Cooks Illustrated, Published September 1, 1994