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Parsnip Puree


2 lb parsnips peeled and cut into 1” pieces
1 C heavy whipping cream
2 cloves garlic roasted
2T unsalted butter
Salt and pepper to taste

parsnip puree


Roast garlic in tin foil in 350 degree oven for 20-30 minutes or until soft.

Cover chopped parsnips with water and boil til soft.  Do not overcook as they will retain too much water.

Heat heavy cream and butter til bubbly.

Strain parsnips and put in food processor or blender.  Add roasted garlic. Blend.

Pour hot cream and butter in to meet the consistency you are looking for. May not need all of the liquid.

Season with salt and pepper and serve.