Parsnips have a naturally sweet and nutty flavor when cooked. That means you won't be compelled to load this puree with high-calorie toppers like butter. Plus, they're higher in filling fiber, and ...

Make the parsnip purée: Simmer cream and parsnip until fork-tender on low heat. (Be careful not to scorch the cream.) Purée in blender until smooth. Season with salt to taste. Make the scallops ...

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

Place the parsnip chunks and vegetable stock in a medium saucepan and bring to a simmer over medium heat. Reduce heat and simmer uncovered, stirring occasionally, until the parsnips pierce easily ...

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.

12 sea scallops, pat dry (be sure to remove the membrane) 4 medium parsnips 3/4 cup of heavy whipping cream 1 1/2 cup of chicken or vegetable broth 1/2 cup Balsamic vinegar 1/2 cup granulated ...

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.

Learn to make Veal Osso Buco With Parsnip Puree, made by Top Home Chef finalist Susan Mayer.

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.

In today’s Meals on Mission, Chef Clements takes us through how to make a chateaubriand with parsnip puree and mushroom red wine sauce. This is an amazing holiday dinner plate that will leave ...