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Roasted Garlic Parsnip Puree

2 lb. Harvest Haven parsnips, peeled and cut into 2" pieces
3 tbsp. extra-virgin olive oil, divided
Salt
Freshly ground black pepper
1 head Harvest Haven garlic
3/4 c. milk
4 tbsp. butter
2 tsp. thyme leaves

Preheat oven to 400° F. Place parsnips on a large baking sheet and drizzle with 2 tablespoons oil. Season with salt and pepper. Cut off top of garlic head and drizzle with remaining 1 tablespoon oil. Wrap tightly in foil and place on a baking sheet with parsnips. Bake until parsnips are very tender, 40 minutes. Garlic should be golden and very soft; if not, place back in oven and continue to bake another 15 minutes. Set aside until cool enough to handle.

Place parsnips into a large bowl or food processor. Squeeze each clove of garlic into bowl with parsnips. Add milk, butter, and thyme and blend until smooth. Season with salt and pepper.

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