Recipes: Sybille's Parsnip Purée

This a special treat. Sybille Schubert, High Falls Food Co-op Kitchen Manager, feeds our community with delicious baked goods, breakfast options, sandwiches, prepared salads, and so much more on a daily basis. We asked her to share with us one of her favorite dishes to cook for holiday get togethers. She provided one that's easy to make, good and good for you! Parsnip Purée! A sublime alternative to mashed potatoes. And it's full of potassium and anti-oxidant rich! Thanks, Sybille. You always know just what to make.  


2 lbs parsnips washed, peeled, ends trimmed and diced
1/2 cup cream
3 tbsp butter
1/4 tsp fresh grated nutmeg
salt, pepper
truffle oil (optional)


*place parsnips in a pot and add enough cold water to barely cover them, add a pinch of salt 

*simmer uncovered until fork tender, approximately 20 minutes 

*drain off excess water and return the pot to the stove top and on medium heat stir the parsnips to allow excess liquid to steam away, 1-2 minutes, stirring to prevent scorching 

*add 1/2 cup cream 3 tablespoons butter

and mash with a potato masher until smooth over low heat

*season with salt and pepper and 1/4 teaspoon fresh grated nutmeg 

*drizzle with a bit of truffle oil (optional) for extra added depth of flavor 

Excellent when prepared in advance and reheated in an oven proof covered dish to allow for easier meal planning and preparation 

yields approximately 4-5 servings