Parsnip Purée →

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Parsnips don’t get no respect! A few years ago, we were having dinner at Hen of the Woods in Waterbury, VT. We ordered a starter that paired anise-flavored, pureed parsnips, pickled apples, and lobster meat. Wow! I’ve been hooked ever since. This easy anise-flavored, creamy parsnip purée makes an interesting side dish, or it is great with the Spicy Baked Shrimp on this website, Pickled Apples, and topped with lightly toasted Panko as a nice first course for a special meal.

Photo: c. foodblogchef 2019 Copy and paste to print the recipe Serves 5 Ingredients: 5 medium parsnips, peeled and chopped into 1/2-inch-thick slices 3 tablespoons sour cream or crème fraiche (available in the dairy section of your market) 2 cups chicken stock or low-sodium chicken broth (or water) 1-2 star anise pods 1/2 tablespoon fine sea salt 1 teaspoon freshly ground black pepper Preparation: 1. In a heavy large pot combine parsnips and star anise with enough chicken stock (or water) to cover. 2. Place over moderately high heat, cover, and bring to a boil. Continue boiling until tender, about 30 to 45 minutes. 3. Remove the parsnips with a slotted spoon to a food processor or blender. 4. Reduce the chicken stock with the Star Anise by a half. 5. Working in 2 batches, pureé hot parsnips sour cream or crème fraiche until smooth. 6. Continue to add a small amounts of the reduced anise flavored stock to the puree until you have a creamy smooth pureé. 7. Transfer to a large serving dish, stir in salt and pepper and serve immediately *Note: add 2 tablespoons Anisette, Pernod, or Pastis and diced pickled apples (optional)

Photo: c. foodblogchef 2019
Copy and paste to print the recipe

Serves 5
Ingredients:
 5 medium parsnips, peeled and chopped into 1/2-inch-thick slices
3 tablespoons sour cream or crème fraiche (available in the dairy section of your market)
2 cups chicken stock or low-sodium chicken broth (or water)
1-2 star anise pods
1/2 tablespoon fine sea salt
1 teaspoon freshly ground black pepper

Preparation:
1. In a heavy large pot combine parsnips and star anise with enough chicken stock (or water) to cover.
2. Place over moderately high heat, cover, and bring to a boil. Continue boiling until tender, about 30 to 45 minutes.
3. Remove the parsnips with a slotted spoon to a food processor or blender.
4. Reduce the chicken stock with the Star Anise by a half.
5. Working in 2 batches, pureé hot parsnips sour cream or crème fraiche until smooth.
6. Continue to add a small amounts of the reduced anise flavored stock to the puree until you have a creamy smooth pureé. 7. Transfer to a large serving dish, stir in salt and pepper and serve immediately
*Note: add 2 tablespoons Anisette, Pernod, or Pastis and diced pickled apples (optional)