Description
Indulge in this creamy parsnip and potato dish, where velvety textures meet warm, comforting flavors—perfect for any occasion!
Ingredients
Scale
- 1 pound parsnips, peeled and cubed
- 2 medium Yukon Gold potatoes, peeled and cubed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- 1. Prepare Your Ingredients: Peel and cube the parsnips and potatoes into even pieces. Finely chop the onion and mince the garlic.
- 2. Sauté the Aromatics: In a large pot over medium heat, drizzle olive oil. Add chopped onions and sauté until translucent (about 5 minutes). Stir in minced garlic and sauté for an additional minute until fragrant.
- 3. Add the Root Vegetables: Incorporate the parsnips and potatoes into the pot. Stir for about 2 minutes to combine with the aromatics.
- 4. Simmer Until Tender: Pour in vegetable broth, ensuring all vegetables are submerged. Bring to a boil, then reduce heat to simmer for about 20 minutes or until fork-tender.
- 5. Blend It Up: Use an immersion blender to puree until smooth. For added texture, leave some chunks.
- 6. Add Cream and Season: Stir in heavy cream until well combined. Season with salt and pepper; optional spices include nutmeg or thyme.
- 7. Serve Hot: Transfer to bowls and garnish with fresh herbs if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 30mg
Keywords: For richer flavor, roast the parsnips and potatoes before blending. Store leftovers in an airtight container for up to three days; reheat gently on the stove with a splash of broth if needed.