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Roasted Parsnip Pear Puree

Roasted Parsnip Pear Puree

You can make this roasted parsnip pear puree up to two days in advance. Reheat over medium-low heat, stirring often.
Servings 4
Author Turnip the Oven

Ingredients

  • 1 1/2 pounds parsnips peeled and cut into 1-inch chunks
  • 1 tablespoon vegetable oil
  • 2 ripe juicy pears, peeled, cored, and cut into 1/2-inch wedges
  • 2 tablespoons unsalted butter at room temperature
  • 1 tablespoon sherry vinegar
  • 1/2 cup milk optional
  • Kosher salt and freshly ground black pepper

Instructions

  1. Preheat the oven to 400°F. Toss the parsnips and oil on a large, rimmed baking sheet and spread in a single layer. Roast, stirring occasionally, until the parsnips are browned and almost tender, about 20 minutes. Add the pears to the baking sheet and stir to combine. Continue roasting until the parsnips are tender and the pears are beginning to brown, about 10 minutes more.
  2. Transfer the parsnips and pears to a food processor. Add the butter and sherry vinegar and process until smooth. Drizzle in the milk (if using) and process until smooth. Season to taste with salt and pepper.