Parsnip Purée.

Recipe: Parsnip Puree

This recipe was created by chef Traci Des Jardins of San Francisco's Jardinière.

Recipe: Parsnip Puree

Boil the parsnips until soft.

Drain the water and pulverize with a hand-masher or for an extra smooth puree, run them through a ricer.

Recipe: Sweet Potato-Parsnip Puree

For variety, use yams instead of sweet potatoes; or rutabagas instead of parsnips. If you don't have tahini, use sesame oil.

Recipe: Puréed Roasted Parsnips

The easiest way to prepare parsnips is to slice them, steam them, and dress with butter and salt. However, to get the fullest, richest flavor from the parsnips, they should be roasted. The browning caramelizes the natural sugars in the parsnips.