Ingredients
Scale
- 2 lb parsnips
- Neutral oil
- 1 head black garlic
- ¾ cup heavy cream, warmed
- 2 tbsp unsalted room-temperature butter, softened
- Fine salt
- Maldon salt
- Finely chopped chives
Instructions
- Wash the parsnips and cut off the thick ends, then cut into 5-inch pieces.
- Bring a pot of water to boil and add in the parsnips. Cook for approximately 20 minutes. Drain and let sit for 5 minutes.
- Preheat the oven to 400 degrees.
- While you are waiting for the oven to come to temperature, peel the skin off the parsnips, cut in half and remove the woody cores with a sharp knife. Then cut into 1 ½-pieces. Toss the parsnips with enough oil to lightly coat and place on a parchment-lined baking sheet.
- Roast in the oven for about another 20-25 minutes, turning the parsnips half way through. You want the parsnips to be soft enough to blend in the food processor, so adjust the timing accordingly.
- After removing the parsnips, place them in the bowl of a food processor along with all the black garlic and pulse 2-3 times. Then add in the warmed cream and softened butter with a sprinkle of fine salt and blend until the parsnips are pureed and creamy. Add additional cream or half and half as needed to achieve the correct consistency.
- Garnish with a sprinkle of Maldon salt and finely chopped chives.