Parsnip puree is a very simple and delicious dish, and unassuming to look at (off-white, smooth – you get the idea) . We used it as a sauce over pork tenderloin and it was delicious; a nice change from apple-type sauces that usually accompany pork.
Parsnips are part of the carrot family and have a woody center that you need to cut around (a bit annoying, but easily done). They are also very bitter when raw, and sweet after they’ve been cooked. Roasting, as with most vegetable, is a great way to bring out their flavor. For this, however, I chopped them up and boiled them (about 10-15 minutes or until tender). I added a pat of butter and some shakes of cinnamon and blended to a smooth consistency. It went perfect with the pork, which was spicy from a rub that my dad gave to us.
