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Photo of Sage and Garlic-Infused Parsnip Puree by WW

Sage and Garlic-Infused Parsnip Puree

5
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
6
Difficulty
Easy
Parsnips are seen so often in roasted dishes that pureeing them seems odd but trust us, this 30 minutes application is a game-changer. Their dense texture and mild sweetness make pureed parsnips creamy and smooth, a dream in every bite. Make sure your parsnips are truly tender before blending. Feel free to change out the sage for a favorite or available herb. Try this comforting puree with pan-seared fish or roast chicken and some seared haricot vert (green beans) for a lightened-up take on a French bistro meal.

Ingredients

Uncooked parsnip

2½ pound(s), peeled, cubed (about 7 cups)

Table salt

⅛ tsp, or to taste (for cooking parsnips)

1% low fat milk

¾ cup(s)

Unsalted butter

1 Tbsp

Kosher salt

1 tsp, or to taste

Jarred minced garlic

1 tsp, finely minced

Fresh sage

1½ tsp, minced

Instructions

  1. Bring cubed parsnips to a boil in a large pot of salted water; reduce heat to low and simmer until fork-tender, about 15 minutes.
  2. Drain parsnips well and place in blender or food processor with remaining ingredients; puree until smooth.
  3. Yields about 2/3 cup per serving.

Notes

For a slightly different spin on this dish, try pureeing the parsnips with 3/4 cup milk, 1 teaspoon kosher salt, 1 1/2 teaspoon minced sage, 1/4 teaspoon cinnamon and a pinch of cayenne pepper.

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