Ingredients
Units
Scale
- 4 parsnips, peeled & chopped into 1” cubes
- 2 large golden delicious apples (we used 3 small here)- peeled, cored & chopped into 1″ cubes
- 12 ounces sunchokes- peeled & chopped into 1″ cubes
- 2 cups whole milk (unsweetened almond milk for non-dairy option)
- 2 large cloves garlic (we used 3 medium-small ones here)- peeled & slightly crushed
- 3 sprigs thyme
- 2 bay leaves
- 2 tbsp butter
- salt to taste
Instructions
- Add parsnips, apples, sunchokes, milk, garlic, thyme sprigs, bay leaves & a couple pinches of salt to a medium pot & bring to a simmer. Cover pot and reduce heat to low- simmer for 12-15 minutes, stirring here and there, until contents are soft.
- Spoon contents into a high speed blender or food processor, excluding the thyme sprigs, bay leaves & excess milk. Add butter & blend on high, adding some of the excess milk 1 tablespoon at a time to achieve the right consistency, as necessary.
- Once the puree is perfectly smooth, taste and adjust seasoning with salt
Notes
If you plan to make the puree ahead of time, reheat on the stove top over low heat, stirring often to avoid the puree from burning at the bottom of the pan
Nutrition
- Serving Size: 6
