Parsnips are naturally sweet and not too starchy, which makes for an ultra-silky mash.
Heart-healthy olive oil stands in for butter and heavy cream. Plus, parsnips, a less-starchy root vegetable, pack in fewer carbs than spuds.
Roast pheasant breast with parsnip purée, parkin and pickled brambles by James Mackenzie
Parsnip Puree recipe from Tyler Florence via Food Network
Creamy parsnip purée
NAOMI POMEROY'S PARSNIP PUREE [Naomi Pomeroy] [bonappetit]
Parsnip Puree with Olive Oil and Sage - something to do with those parsnips I'm going to grow this summer.
Wild Salmon With a Berry Noir Sauce and Parsnip Puree | Fork Knife Swoon
Carrot and Parsnip Puree - Martha Stewart Recipes
Chimichurri Carrots & Parmesan Parsnip Purée | landeelu.com ... this would make such an amazing side dish for Thanksgiving!