This fall, pass on the potatoes and try something new with parsnips. This side dish offers the same textures of your favorite mash, but the sweet and savory flavors will have you ditching potatoes for good. Fire + Smoke’s parsnip puree pairs well with a variety of dishes, but they especially love how it complements their pork belly. Dig in and enjoy!
Parsnip Puree
Ingredients:
3 lbs. parsnips
1 cup dark brown sugar
½ cup salted butter
1-3 tbsp. heavy cream
Directions:
- Boil water in a large pot.
- While waiting for your water to boil, peel and cut parsnips into small pieces.
- Once water is at a rolling boil, add parsnips and cook until you can stick a fork through with ease.
- Combine the softened parsnips, brown sugar, and butter into a blender. Blend until smooth with no chunks. Use heavy cream to create desired consistency. Serve warm.