Parsnips are a deliciously sweet root vegetable in-season after the first frost.  So here in the Northeast, Thanksgiving is the perfect time to enjoy them.  This week on HiB, we visit Paffenroth Gardens to learn about how to pick the perfect parsnip. Then we head over to Eat in Greenpoint, where Chef Jordan whips up a roasted parsnip gnocchi hearty enough for a cold fall evening.  Then it’s back to the kitchen for a perfect parsnip puree that could easily replace mashed potatoes on your Thanksgiving table. Follow along with the recipe below!

Parsnip Puree

• 2 pounds parsnips, chopped
• 4 cups stock (chicken or vegetable) 
• 1 stick of butter
• 2 Tbsp cream 
• Reserved cooking stock to thin out the puree 
• Salt to taste 

In a large pot, combine the parsnips and stock and bring to a boil.  Reduce the heat and simmer for about 15-20 minutes, or until they’re tender. Drain, reserving some of the cooking liquid. In a food processor fitted with the blade attachment, combine the butter, pinch of salt, and parsnips and pulse.  Once combined, add 2 tsbp of heavy cream and thin out the puree to the desired consistency with the stock.  Taste, salt if needed, and serve!