This is about as easy as a side dish gets. Parsnips are really delicious and so underappreciated. My friend Julianna Margulies served us a simple parsnip purée that I became obsessed with. It’s the essence of parsnip-ness with just a little butter. So good with any fish, meat, or poultry. —Ina Garten
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Ingredients
4 servings
1½
lb. parsnips, scrubbed, sliced ¾” thick
Kosher salt, freshly ground pepper
2
Tbsp. unsalted butter, diced
Preparation
Step 1
Place 1½ lb. parsnips, scrubbed, sliced ¾” thick, in a medium pot, add 1 Tbsp. kosher salt, and add enough water to cover the parsnips. Cover the pot, bring to a boil, then uncover, lower the heat, and simmer for 15–20 minutes, until the parsnips are very soft when tested with a small knife. Don’t drain the pot!
Step 2
With a slotted spoon or small strainer, transfer the parsnips to the bowl of a food processor fitted with the steel blade and pulse to chop the parsnips. Pour the cooking liquid into a glass measuring cup and pour ½ cup down the feed tube. Purée the parsnips, adding more cooking liquid (about 1 cup total) through the feed tube until the parsnips are creamy and almost smooth but still have some texture. Add 2 Tbsp. unsalted butter, diced, and ½ tsp. freshly ground black pepper and purée until combined. Taste for seasonings and serve hot.
Recipe excerpted from ‘Go-To Dinners: A Barefoot Contessa Cookbook,’ by Ina Garten. To be published October 25, 2022 by Clarkson Potter, an imprint of The Crown Publishing Group, a division of Penguin Random House LLC.
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