Parsnip purée from Go-To Dinners (page 202) by Ina Garten

  • parsnips
  • Serves : 4

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ksg518 on February 25, 2024

    I love parsnips but thought this was just too sweet. I’ve seen other recipes that add a potato so I may give that a try.

  • julesamomof2 on April 03, 2023

    Nice light side dish for roasted meat (served with a turkey roulade), if a bit sweet. Couldn't be simpler, although next time I might try something to tame the sweetness, maybe add a little cauliflower to the mix.

  • anya_sf on November 22, 2022

    Parsnips aren't always well-received, but the flavor here was very good. My parsnips took longer to cook and there wasn't enough liquid left. I did not add more, thinking the consistency was okay. However, I probably should have added more water, and maybe I also overprocessed the parsnips, as the texture was slightly gluey.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.