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Roasted parsnip puree

I like changing my recipes up a bit, especially by replacing potatoes with other root vegetables from my garden. This simple parsnip puree is absolutely delicious as it is, but it tastes even better if you roast it in the oven. Try it!

  • potatoes
  • parsnip
  • 1 garlic clove
  • butter
  • cream or milk
  • salt
  • pepper
  • olive oil
  • herbal salt
  • onion

One of the best tips I can give anyone who wants to eat a lot of homegrown vegetables is to start switching up the ingredients in your favorite recipes. Replace potatoes with some other root vegetable you have in the garden right now or why not try using pumpkin seeds instead of pine nuts. This is the simple way to actually eat all of the vegetables you grow! And on top of that, you also get to experience so many new fantastic flavor combinations you never thought of before.

Parsnip has a nice and mild taste and you can use it for many different kinds of dishes. I especially enjoy this roasted parsnip puree. Delicious!


Parsnip puree:
Peel and cut the parsnip and a few potatoes into large pieces. Use two parts parsnip and one part potatoes.
Put the root vegetables in boiling and lightly salted water together with a peeled garlic clove.
Pour some of the water out, leave enough to just cover the vegetables.
Boil until soft, for about 15-20 minutes.
Pour all of the water out and add butter.
Blend the root vegetables and add a little bit of cream or milk to get the right texture.
Season with salt and black pepper.

Roasted parsnip puree:
Put little piles of mash on an oven tray covered in a baking paper.
Pour a little melted butter or olive oil on top.
Season with herbal salt, spices and maybe a little onion.
Bake in the oven (440 degrees, or 225 degrees Celsius) until the puree gets some color.

Serve the roasted parsnip puree with cottage cheese, beans, and a salad. Enjoy!


Recipe: Sara Bäckmo
Photo: Maria Strömberg Bååth