This velvety apple and parsnip puree is a nod to the more traditional apple sauce that may belong on your Thanksgiving table, but with a more luxurious texture and depth of flavor. I think you’re going to love it!
By now I think you may know that I LOVE TRADITIONS, but sometimes its nice to do something a little bit unexpected. Paying homage to the family customs, but with a little twist. This velvety apple and parsnip puree does exactly that. It is a lovely addition to many holiday menus and your guests will probably be asking “What is this?!! It’s delicious!”
What you’ll need
8 granny smith apples
4-5 medium sized parsnips
1 cup water
1/4 – 1/2 cup sugar
1/2 tsp cinnamon
1/8 tsp nutmeg
1/2 cup heavy cream (optional)
How to make Velvety Apple and Parsnip Puree
First, prepare your produce. Using a vegetable peeler, peel and the apples and parsnips and then cut them into large chunks. Discard the peels and the apple cores and place them in a large pot with a well fitting lid.
You are going to be steaming the apples and parsnips so add half of the water to the pot. As the water evaporates you may need to add more, but if you put the entire cup in right away, you risk soupy puree and we don’t want that! So only half of the water for now.
Cover the pot and allow its contents to steam on med-high heat checking the water level at intervals. If it seems like therr is no water left in the bottom of the pot, and more. Continue adding in this way if needed.
The apples and parsnips will begin to soften in about 15 minutes. The amount of time needed to soften is dependent on the size of the pieces, but usually it will take no longer than 30 minutes.
When everything is soft but not quite falling apart, remove the lid and allow most of the water to evaporate.
Next add 1/4 cup sugar, the cinnamon, and the nutmeg to the pot and give everything a good stir. At this point the apples and parsnips should be falling apart.
Transfer the mixture to a blender and puree.
Note:
You can use an immersion blender for this, but you will not get the same velvety texture that you would get from a blender. I do prefer the blender for this recipe.
Return the puree to the pot and stir in the cream. Now adding cream is an optional step, however, I feel the the cream somehow mellows and enhances the flavors at the same time. Crazy, I know, but the cream seems to take away some of the bite of the parsnips and the tart flavor of the apples while spotlighting the spices. I really feel the the cream is what makes this puree luxurious and velvety. If you tolerate dairy… don’t skip it.
Finally, give it a little taste! You may need to adjust sweetness to your liking by adding more sugar or you might find you want a little more cinnamon. Its your creation, adjust and enjoy!
Apple and parsnip puree can be served warm or at room temperature. (It is also delicious cold.)
Store it in an airtight container in the refrigerator for up to 10days.
Velvety Apple and Parsnip Puree
Ingredients
- 8 granny smith apples
- 4-5 medium sized parsnips
- 1 cup water
- 1/4 - 1/2 cup granulated sugar
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 cup heavy cream
Instructions
1. Peel and cut the apples and parsnips into large chunks, (removing the apple cores) and place them in a large pot with a well fitting lid.
2. Add the water to the pot, cover, and allow to steam on med-high heat checking the water level at intervals and adding more if needed.
3. The apples and parsnips will soften in about 15 minutes depending on their size. When they are soft, remove the lid and allow most of the water to evaporate.
4. Add 1/4 cup sugar (reserve the rest), cinnamon, and nutmeg and give everything a good stir. The apples and parsnips should be falling apart.
5. Transfer to a blender and puree.
5. Return the puree to the pot and stir in the cream.
6. Taste and adjust sweetness to your liking by adding more sugar if needed.
7. Serve warm or at room temperature. It is also delicious cold.
8. Store in an airtight container in the refridgerator for up to 10days.
Notes
An immersion blender will work, but you will not get the same velvety texture. I prefer a blender for this recipe.
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Perfectly Simple Thanksgiving Turkey
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