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Spiced Maple Parsnip Purée [Immersion Blender]

Cozy up your dinner with this warm spiced parsnip puree, made simply and fresh with seasonal parsnips.

Submitted By:

Dietary Interests: Gluten-Free , Keto Friendly , Low Sodium , Vegan , Vegetarian

Allergens: Nuts

Yield:

11 servings (660 ml)

Total Time:

31 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Ingredients

  • 1 pound (454 g) parsnips, peeled, cut into large chunks
  • 1 ½ cups (360 ) Cashew Milk [or soy milk], ml
  • ¼ cup (60 ml) maple syrup
  • 1 teaspoon kosher salt
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon ground cloves

Directions

  1. Add all ingredients into a medium saucepan and place over medium-high heat.
  2. Bring contents of the saucepan to a boil, then reduce and maintain at a low simmer. Allow to cook for 20-25 minutes or until parsnips are very tender when pierced with a fork.
  3. Place the immersion blender into the middle of the stockpot. Submerge the blender below the surface of the liquid, but above the bottom of the pot.
  4. Start the blender on its lowest speed, and increase to its highest speed. Move the immersion blender around, including up and down, to blend the ingredients for approximately 45-60 seconds or until desired consistency is achieved. Serve immediately.