Parsnip Puree with Sauteed Mushrooms

I’ve never had parsnips, and tonight it became clear that I’ve been missing out – big time. In trying to minimize my grain intake lately, there have been many a puree on my dinner table lately, and this one is definitely my favorite so far. It requires very few ingredients, is super simple to put together, and strikes a perfect sweet/savory balance. I hope you enjoy it as much as I did!

Parsnip Puree with Sauteed Mushrooms

For the Parsnip Puree:

1 lb. parsnips, peeled and diced

1/2 onion, chopped

2-3 cloves garlic, to taste

3 Tbsp. olive oil

1 Tbsp. grass-fed butter or ghee

Salt and pepper to taste

1 cup vegetable broth

For the Sauteed Mushrooms:

1/2 container mushrooms of choice (I used white button mushrooms)

2 Tbsp. grass-fed butter or ghee

Dried or fresh rosemary to taste

Salt and pepper to taste

1. Preheat oven to 400 degrees. Place all ingredients for the parsnip puree (except the vegetable broth) in a baking dish and stir to combine. Bake for 40-45 minutes until onions are fragrant and parsnips are soft.

2. With about 10 minutes left to bake, add mushrooms, butter/ghee, and spices to a non-stick skillet and saute until mushrooms are soft and browned, about 7-10 minutes.

3. Remove roasted vegetables from the oven and add to a mixing bowl. Add vegetable broth and blend with a hand held mixer (or add to a blender to blend). Mixture should resemble the texture of mashed potatoes, and you can add more broth if needed.

4. Place puree in bowl and top with mushrooms. Garnish with fresh parsley if desired. I think this would also pair well with a piece of salmon, if you’re into that kind of thing 🙂



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