Parsnip Puree with Hot Garlic-Walnut Drizzle

Silky Parsnip Puree with Hot Garlic-Walnut Drizzle 🥄✨ This is the kind of side dish that quietly steals the plate: sweet parsnips blended until glossy, then finished with a hot drizzle of garlic, walnuts, lemon zest and parsley. It is simple enough for a weeknight roast chicken, but polished enough for a holiday table. Yield: 4 generous side servings Time: about 40 minutes Ingredients 🧄 - 900 g parsnips, peeled, woody cores removed if large, chopped into even pieces - 1 small floury potato, peeled and chopped - 2 garlic cloves, divided - 250 ml whole milk - 250 ml water or light vegetable stock - 45 g unsalted butter - 1/2 tsp fine salt, plus more to taste - 1/4 tsp black pepper - 50 g walnuts, roughly chopped - 1 tbsp olive oil - 1 tsp finely grated lemon zest - 1 tbsp chopped parsley - Optional: a squeeze of lemon juice or 1 tbsp creme fraiche for extra brightness Method 🍳 1. Put the parsnips, potato and 1 lightly crushed garlic clove in a saucepan. Add the milk, water or stock, butter, salt and pepper. Bring to a gentle simmer, then cook uncovered for 18-22 minutes, stirring now and then, until the vegetables are completely tender. 2. Scoop out and reserve about 150 ml of the cooking liquid, then drain the vegetables well. Remove the cooked garlic clove if you want a softer flavour, or leave it in for a fuller garlic note. 3. Blend the vegetables until smooth, adding reserved cooking liquid a spoonful at a time until the puree is silky and spoonable. Taste and adjust salt. If it feels too sweet, add a tiny squeeze of lemon juice or fold in creme fraiche. 4. For the drizzle, thinly slice the second garlic clove. Warm olive oil in a small pan over medium-low heat, add the walnuts and garlic, and cook for 2-3 minutes until the nuts smell toasted and the garlic is pale gold. Do not let it burn. 5. Take the pan off the heat, stir in lemon zest and parsley, then spoon the hot drizzle over the warm parsnip puree. Serving ideas 🍽️ Serve with roast chicken, pork, mushrooms, sausages, lentil loaf, grilled fish or a tray of roasted winter vegetables. It is also lovely under crispy chickpeas or seared greens. Make-ahead and storage 🌿 The puree can be made 2 days ahead. Reheat gently with a splash of milk or stock, stirring until glossy again. Make the walnut drizzle fresh if possible; if it sits, warm it briefly before spooning over the top. Leftovers keep for 3 days in the fridge. Save this one when you need a cozy vegetable side that still feels special. 💚 Tasteloom.club - easy recipes for everyday cravings