Canning Parsnip Recipes
PARSNIP PUREE
Provided by Tyler Florence
Categories side-dish
Time 25m
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic, bay and thyme then place over medium heat and bring to a simmer. Cook until tender, the tip of a paring knife should easily go through without resistance - about 12 to 15 minutes.
- Place parsnips in a food processor with butter and pour in enough of the milk mixture to puree the parsnips and achieve the texture of whipped cream. Season with salt and pepper then finish with a sprinkle of parsley.
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- Begin by washing your parsnips thoroughly. I did this by dumping all of my parsnips into my bathtub, since I had so many, and filling it with cool water. I let them soak as I gently scrubbed them, one by one.
- Once your parsnips are scrubbed clean, you can cut them into cubes, chunks, or rings. They should be about one to two inches in size. After cutting them, goa head and wash them again.
- Blanch your parsnips for approximately four minutes in boiling water. Remove them, and then dunk them immediately into an ice bath.
- While you are cutting, washing, and blanching your parsnips, you can have another pot of boiling water going on the back of the stove. After your parsnips have been blanched, go ahead and pack the pieces into the jars. Allow for one inch in regards to headspace, then top them off with fresh boiling water, still allowing about an inch of space to remain. Remove any air bubbles using a wooden or plastic bubble remover - don’t use anything made out of metal, as this can lead to breakage.
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