Nothing satisfies me more than a good puree. It’s like baby food, for grown-ups. Purees are so versatile; you can eat them on their own, use as a side for a dish and make it look fancy (although it’s so simple) and you can puree any root vegetable that I can think of. My favourite is this one I made, parsnip and butternut squash, incredibly simple and vibrant.

4 medium Parsnips, peeled and cut into ½” cubes
1 Small Butternut Squash, peeled, seeded and cut into ½ ” cubes
2 cloves Garlic, Smashed
1 Bay Leaf, Dry
2 Cups Milk
1/4 Cup Half and Half
Freshly Ground Pepper
1. In a heavy bottom pot, put all the cubed parsnip and butternut squash in with a bay leaf, salt and pepper (remember less is better, you can always add more later!). Cover with the milk and half and half. Make sure that it covers the vegetables and about 1 inch above

2. Turn the heat on to medium high and bring up to a boil. When at a rolling boil, cover with a lid and cook for about 7 minutes until the vegetables are fork tender.

3. When fork tender, take off the heat and use a hand blender and puree. Be careful though, the mixture is very hot and it may spit up throughout blending. I find covering the pot partially with a towel is helpful. You can even use a blender if you would like, whichever is easier

4. Blend it until you have your desired texture, I like mine smooth and creamy so I continue. You can add more milk or cream to loosen if it’s necessary as well.

5. When you get your desired consistency, taste for salt and pepper and add more if needed.

Servings : 4
Course : Appetizer, Entree, Sides, Snack
Recipe Type : Sides
Ingredient : Butternutsquash, Parsnip, Squash
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