Description
Need a stunning side that’s sure to be the talk of the table? Try this velvety parsnip and beet puree with coconut milk, rosemary, and ginger.
Ingredients
Scale
- 1/4 cup unsalted butter
- 4 large cloves garlic, tips sliced off
- 1-inch-thick round of fresh ginger, peeled and smashed but intact
- 1 pound parsnips, peeled and cut into 1-inch chunks of the same thickness
- 2 small red beets, peeled and cut into 1-inch chunks (about 6 ounces)
- 3 sprigs fresh rosemary
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup canned unsweetened coconut milk (plus more for serving, if desired)
- 1 teaspoon honey
Instructions
- Melt the butter in a medium skillet or saucepot over medium-low heat. Add the garlic cloves and ginger and cook, turning every few minutes, until they are golden-brown on all sides. Using a slotted spoon, remove the garlic and ginger and set aside to cool. Reserve the melted butter.
- Once cooled, remove the skins from the garlic by pushing the cloves out of the sliced tips. Mash the cloves with the flat side of a chef’s knife.
- In a large pot, cover the parsnips, beets, and rosemary sprigs with cold salted water. Bring to a boil over high heat, reduce the heat to medium, and then simmer until the root vegetables are very tender and a knife slides through their centers, about 15-20 minutes.
- Reserve the colorful starchy cooking water, and transfer the beets and parsnips to a food processor. Remove and discard the rosemary sprigs.
- Add the salt, pepper, roasted garlic and ginger, coconut milk, and honey, and pulse until the veggies are broken down. Pulsing as you pour, add a few tablespoons at a time of the reserved cooking water until the puree is velvety and whipped.
- With the motor still running, stream in the reserved melted butter. Season to taste with additional salt and pepper, if needed. Divide the puree among plates, garnish with a swirl of coconut milk if you like, and serve.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dishes
- Method: Stovetop
- Cuisine: Vegetarian
Keywords: puree, parsnip, beet, coconut milk, rosemary, honey