The Pioneer Woman Tasty Kitchen
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Roasted Parsnip & Caramelized Onion Puree

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Level: Easy

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Description

A sweet puree of parsnips and caramelized onions. Perfect with pork or chicken.

Ingredients

  • 6  Large Parsnips, Peeled, Trimmed, Core Cut Out And Chopped
  • 4 Tablespoons Butter, Divided
  • 3 Tablespoons Extra Virgin Olive Oil, Divided
  • Salt And Pepper, to taste
  • 1  Large Yellow Onion, Sliced
  • ½ cans (15 Oz. Size) Cannellini Beans, Drained And Rinsed
  • 2 Tablespoons Sour Cream
  • 2 Tablespoons Heavy Cream
  • ⅓ cups Milk
  • ⅛ teaspoons Nutmeg
  • Fresh Parsley, For Garnish

Preparation

Preheat oven to 400ºF. Line and grease a baking sheet.

In a large bowl, combine chopped parsnips with 3 tablespoons of butter, 2 tablespoons of olive oil and salt and pepper. Toss to coat. Spread parsnips out onto baking sheet and roast for 25-30 minutes, until golden brown.

Meanwhile, heat a saute pan over medium heat and add remaining butter and olive oil. Add sliced onion and saute, stirring frequently until dark and caramelized, about 20 minutes.

Once parsnips and onions are cooked, combine in a food processor with beans. Process until almost smooth.

Pour in remaining ingredients and process until creamy. Season with salt and pepper to taste.

Garnish with parsley and serve warm.

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