Oh my gosh…these parsnips! Holy moly, I am not exaggerating when I say that the flavor practically blew me away! Words cannot express how delicious these are — you just have to taste them to truly understand. They are creamy, buttery, savory and slightly sweet. In a nutshell, they taste like the holidays and would be a perfect side dish for Thanksgiving dinner. I’ve already decided these will make an appearance at our Thanksgiving this year…maybe even Christmas dinner too. Whatever you do though, do not omit the shallot, as it really is the icing on the cake. That, and really good broth — homemade if possible.
Go forth and enjoy. Happy Tuesday!
- 3 large parsnips, peeled and chopped (about 1 lb worth)
- 1 Tbsp pasture-raised duck fat or other high-quality fat of choice
- Sea salt to taste
- Pepper to taste
- 1 shallot bulb, thinly sliced (make sure the shallot has 3-4 cloves)
- 3 Tbsp grass-fed butter, divided
- 1/2 cup chicken or beef bone broth, plus more if needed
- Chopped fresh chives for garnish, optional
- Preheat oven to 375 degrees. Place chopped parsnips on a large pan and drizzle on the duck fat. Stir and season to taste with sea salt. Roast in oven for 30-35 minutes, stirring halfway through.
- Meanwhile, melt 1 Tbsp of the butter in a small skillet. Add the sliced shallots and saute over medium heat until soft and slightly caramelized, about 5 minutes or so. Remove from heat and pour into the food processor container.
- Once parsnips are done, add to the food processor with the shallots. Pour in the broth, remaining 2 Tbsp of butter and pepper to taste. Add more sea salt to taste, if desired. Process until smooth and fluffy, scraping down the sides with a spatula as needed. If need be, add more broth to reach desired consistency.
- Garnish with fresh chives, if using and serve.
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