Pureed Parsnips

When I had surgery a few years ago to remove my wisdom teeth, my mom prepared a bunch of pureed foods because I couldn’t chew on anything solid for over a week. She made everything taste good somehow by pureeing it in the blender…black beans, plantains, potatoes, even a whole pot of chicken soup! I was inspired by her pureed culinary creations and have decided I want to learn how to puree every kind of vegetable…and more.

So, I have started with parsnips. Usually I like to roast my parsnips with carrots, which brings out their flavor nicely.  But this is very light and tasty. Season it up even more if you want!


  • 3 parsnips, peeled and cut into chunks (about 1.5 pounds)
  • 1.5 T butter
  • A pinch of salt, pepper, and smoked paprika
  • 2 T water


Boil the parsnip pieces in salted water for 20 minutes. Drain and transfer to a food processor. Add the butter, salt, pepper, smoked paprika, and water. Process until it is smooth.

Sorry about the picture…I’ll post a better one later. Just wanted you to see what the combination looks like.


photo(10)Ah, here is a better picture, with the cocoa-chili pork I made last night. The parsnips are the pureed vegetables on the left.




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