Make Ahead

Whiskied Roasted Parsnip and AppleĀ Puree

October 12, 2009
2 Ratings
  • Serves at least 6
Author Notes

Like a lot of vegetables, I think roasted parsnips are in a completely different category than their boiled cousins. To boost the caramelized flavor, I've also roasted onions and apples (tart Granny Smith to offset some of the intense sweetness) before pureeing all three together in the food processor. Honey lets you adjust the flavor to your liking and the whisky gives the rustic side dish a grown up twist - but if you're serving kids, just omit it. —lifeaswecookit

What You'll Need
  • 5 medium parsnips (almost 2 pounds)
  • 1 large white onion, peeled, ends trimmed
  • 2 Granny Smith apples
  • 2 tablespoons olive oil
  • kosher salt and cracked black pepper
  • 1 1/2 cups 2% milk
  • 1/2 tablespoon unsalted butter
  • 2 tablespoons honey, plus extra for drizzling
  • 2 tablespoons whisky
  1. Arrange racks in upper and lower thirds of the oven. Heat oven to 375?F. Line two rimmed baking sheets with aluminum foil.
  2. Peel and trim parsnips. Cut tips from parsnips into 3/4" pieces. Quarter parsnips; remove the cores (don't worry too much if a bit remains). Cut into 3/4" pieces. Place on first baking sheet. Halve onions and cut into large cubes. Place on second baking sheet. Peel apples; remove cores and cut into 3/4" cubes. Place on baking sheet with onions.
  3. Drizzle each pan with 1 tablespoon olive oil; season with salt and pepper. Bake 15 minutes; using spatula, flip fruit and veggies. Place pans back in oven, rotating racks. Bake 15 minutes more, or until softened and just golden brown. Immediately transfer parsnips, apples and onions to food processor.
  4. Meanwhile, in small saucepot on medium-low heat, warm milk and butter. Add 1 cup milk to food processor; process 2 minutes, or until mostly smooth, adding more milk if necessary. Add honey and whisky and process just until combined. If you like added texture, you could stir in 1/2 cup toasted chopped pecans at this point.
  5. Transfer to serving bowl; drizzle with honey and garnish with toasted pecans, if desired.

See what other Food52ers are saying.

  • Skylor Powell
    Skylor Powell
  • AntoniaJames
  • lifeaswecookit
  • Sigita

5 Reviews

Sigita January 27, 2012
Made these last night - were very good- but I think I would chop the onions in smaller pieces so they might go through a ricer for a smoother texture than the cuisinart produced. Would make again- I like the fact that the recipe asked for milk versus cream which many other purees asked for. And I did make ahead and reheated - texture was fine.
Skylor P. April 15, 2010
If I have a hard time digesting apples, do you have any other recommendations to replace the apple with another fruit or vegetable? I love the way this sounds!
AntoniaJames April 15, 2010
I've made this, and it is soooo good . . . I'd substitute either pears or carrots, but in each case I'd add some lemon or lime juice, to keep it from being too sweet. The parsnips and onion become sweeter with roasting, and the carrots and pears are both sweet (and become sweeter with roasting) If roasting pears, I'd reduce the cooking time quite a bit; carrots may need a bit more time than apples. Cider vinegar would also work well . . . just my two cents worth. ;o)
AntoniaJames December 23, 2009
I'm wondering if this (perhaps just through Step 3) can be prepared in advance, say, the day before it will be served? It's currently on my Christmas dinner menu! Thanks so much.
lifeaswecookit December 28, 2009
oh, i'm sorry i'm so late. i would worry a bit about pureeing it once the vegetables have been chilled. i think one of the reasons they blend so easily is that the starches are still warm. however, this reheated surprising well, so in the future, i think it would be ok to make it all, chill, then reheat before serving.