Parsnips and ripe pears make a smooth, gently sweet puree with a savory finish from cream, butter, and black pepper. Brown butter adds a nutty aroma and golden flecks across the top, giving this American side dish a little contrast in flavor and texture.
The key is to cook the parsnips until fork-tender and blend the mixture until silky. The pears join later in the simmer, while a little reserved cooking water lets you adjust the consistency without watering down the flavor.
Let the parsnips guide the texture
Cut the peeled parsnips into even pieces so they cook at a similar pace. They go into the saucepan with water and part of the kosher salt first. A covered, gentle simmer helps them soften without the water boiling away too quickly.
Add the peeled, cored, and chopped pears after the parsnips have started cooking. This timing gives the pears a chance to soften while the parsnips finish becoming fork-tender. If you drain the mixture, save some of the cooking water before pouring it off; it can help loosen the puree later.
Blend for a smooth, balanced puree
Once the vegetables and fruit are tender, blend them with heavy cream, unsalted butter, ground black pepper, ground nutmeg, and the remaining kosher salt. An immersion blender makes it easy to work directly in the saucepan. Blend until the pieces disappear and the puree looks even throughout.
If the puree feels too thick, add a little of the reserved cooking water and blend again. Add it gradually so you can stop when the texture is smooth and spoonable. The cream and butter bring richness, while pepper and nutmeg keep the sweetness of the pears from dominating. Taste and adjust the balance with the salt already listed on the recipe card.
Brown the butter carefully
The finishing butter brings a deeper, toasted note to the creamy puree. Melt the unsalted butter in a small skillet over medium heat, swirling often so it browns evenly. Watch for golden flecks and a nutty smell; those are the cues that it is ready.
Take the skillet off the heat as soon as the flecks turn golden. They can continue to darken briefly after the pan leaves the burner, so waiting for a deeper brown can take the butter past its best point. Drizzle it over the puree and gently swirl it across the surface, leaving some golden streaks visible.
Frequently Asked Questions
Why are the pears added after the parsnips start cooking?
The parsnips need time to soften, so they begin simmering first. Adding the chopped pears later lets them cook until tender alongside the parsnips without requiring them to spend the entire cooking period in the saucepan.
How can you keep the puree from becoming too thick?
Reserve some of the cooking water when you drain the parsnips and pears. Blend a little into the puree at a time until it reaches a smooth, spoonable texture. Gradual additions help you avoid making it thinner than you want.
When should you take the brown butter off the heat?
Remove the skillet when golden flecks form and the butter smells nutty. The flecks continue to darken briefly from the remaining heat, so taking the pan off promptly helps prevent the butter from becoming too dark.
Creamy Parsnip and Pear Puree with Brown Butter
Course: Side DishCuisine: AmericanDifficulty: Easy4
servings15
minutes25
minutes430
kcal40
minutesParsnips and pears simmer until tender, then blend with cream and butter into a smooth puree. A swirl of brown butter finishes each serving.
Ingredients
- Puree
2 lb parsnips, peeled and cut into 1-inch pieces
2 ripe pears, peeled, cored, and chopped
6 cups water
3/4 tsp kosher salt, divided
1/2 cup heavy cream
2 tbsp unsalted butter
1/4 tsp ground black pepper
1/8 tsp ground nutmeg
- Brown Butter
4 tbsp unsalted butter
Directions
- Peel and cut the parsnips, then peel, core, and chop the pears.
- Add the parsnips, water, and 1/2 tsp of the salt to a saucepan. Bring to a boil, reduce the heat to maintain a gentle simmer, cover, and cook for 12 minutes.
- Stir in the pears, cover, and simmer for 8 minutes, until the parsnips are fork-tender. Drain, reserving 1/2 cup of the cooking water.
- Add the cream, 2 tbsp butter, pepper, nutmeg, and remaining 1/4 tsp salt to the saucepan. Blend with an immersion blender until smooth. If the puree is too thick, blend in a little reserved cooking water.
- Melt 4 tbsp butter in a small skillet over medium heat. Cook for 5 minutes, swirling often, until golden brown flecks form and the butter smells nutty. Remove from the heat, drizzle over the puree, and gently swirl it across the top.
Notes
- Watch the butter closely as it browns; remove the skillet from the heat when the flecks turn golden because they continue to darken briefly.
