Parsnip Puree Recipe Tyler Florence. Put parsnips in pot, season with salt and cover with water. Place over medium heat and bring to a simmer. Cook until tender the tip of a paring knife should easily go through without resistance, approximately 1. In a medium saucepan place the cream, thyme sprigs and garlic cloves over low heat and bring to a simmer. Drain parsnips and reserve cooking liquid. Place parsnips in a food processor with butter, or extra virgin olive oil and a couple of tablespoons of reserved cooking liquid. Begin to process and add strained heavy cream mixture. Season with salt and pepper, to taste, and puree until very smooth. Baked-Parsnip-Fries-copy.jpg' alt='Parsnip Recipes' title='Parsnip Recipes' />Parsnip recipes from Martha Stewart, including roasted, glazed, mashed, soups, salads, and much more. This pale, carrotlike root has a creamy sweet texture treat it as you would a potato, or get creative with soups, stews and cakes. Roasted Parsnips and Carrots Recipe Ina Garten. Watch how to make this recipe. Coq Au Vin Recipe. Preheat the oven to 4. F. If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1 inch thick slices. The vegetables will shrink while cooking, so dont make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 2. 0 to 4. Sprinkle with dill and serve hot.