Description
This creamy parsnip and chestnut purée is a fragrant, slightly sweet alternative to mashed potatoes. Finished with butter, fresh chives, and a drizzle of extra virgin olive oil, it makes a lovely seasonal side dish for Thanksgiving, Christmas, or any fall or winter meal.
Ingredients
- 1 large parsnip, peeled and cubed
- About 7 large cooked chestnuts, peeled
- About 1 tablespoon butter, plus more for serving if desired
- A few teaspoons unsweetened non-dairy milk or heavy cream, as needed
- Salt and freshly ground black pepper, to taste
- 1 garlic clove, finely chopped (optional)
- Fresh thyme, to taste (optional)
- A handful of fresh chives, finely chopped
- a drizzle of extra virgin olive oil, for serving
Instructions
- If using fresh chestnuts, boil them for 30 to 40 minutes, or until tender (or use my pressure cooking method). Remove one and taste it to check for doneness. Cut the chestnuts in half and scoop out the flesh. Alternatively, use peeled, precooked chestnuts.
- While the chestnuts cook, place the cubed parsnip in a saucepan, cover with water, and boil for 10 to 15 minutes, or until fork-tender. Drain well.
- Add the cooked parsnip, chestnuts, and butter to a food processor. Add the garlic and thyme, if using, and process until creamy.
- If the purée seems too thick or dry, add the non-dairy milk or heavy cream, a teaspoon at a time, until it reaches your preferred consistency. Season with salt and pepper.
- Transfer the purée to a serving bowl and finish with the chopped chives and extra virgin olive oil or a little additional butter.
Notes
I prefer this purée without garlic because it allows the sweet, earthy flavors of the parsnips and chestnuts to stand out. If you particularly enjoy garlic, one small clove can be added before blending.
Fresh chestnuts can be inconsistent, so cook a few more than you think you will need. For a quicker version, use peeled, precooked chestnuts.
To prepare the purée in advance, refrigerate it without the chives. Transfer it to an oven-safe dish and warm it in the oven for 10 to 15 minutes, then add the chives and olive oil or butter before serving.