Parsnip Purée with Mushrooms in Casserole Dish Recipe

Ingredients:

• 2 lbs parsnips, peeled and chopped
• 1 cup mushrooms, chopped
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1/2 cup heavy cream
• 1/4 cup butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried thyme

Instructions:

1. Preheat the oven to 350°F.
2. Boil the chopped parsnips in salted water for 15-20 minutes or until fork-tender.
3. While the parsnips are cooking, melt the butter in a skillet over medium heat. Cook the chopped onions for 2-3 minutes or until translucent, then add the minced garlic and mushrooms. Cook for another 5 minutes or until the mushrooms have released their liquid and are tender.
4. Drain the parsnips and transfer to a large mixing bowl. Add the cooked mushroom mixture, heavy cream, salt, black pepper, and dried thyme. Using an immersion blender or food processor, blend the mixture until smooth and creamy.
5. Transfer the parsnip purée to a casserole dish and bake in the oven for 20-25 minutes, or until heated through and lightly browned on top.
6. Serve hot as a side dish to your favorite protein.

Verdict:

This parsnip purée with mushrooms in a casserole dish is a delicious and elegant way to serve a classic side dish. The cream and butter add richness to the dish while the mushrooms provide a savory earthiness. The subtle sweetness of the parsnips complements the other flavors perfectly, making for a balanced and satisfying dish.

Serving Suggestions:

This dish pairs well with roasted chicken, steak, or fish. It can also be served as a vegetarian main dish with a side salad or roasted vegetables.