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Spring Challenge Day 29- Parsnip- Fennel Puree

Parsnip-Fennel Puree


2 to 3 Parsnips, diced

1 Fennel bulb, stalks trimmed flush with bulb and bulb diced

2 to 3 Cloves fresh garlic, diced

Sea salt

1 Tablespoon extra-virgin olive oil

2 to 3 Sprigs fresh flat-leaf  parsley, finely minced

Place the parsnips, fennel and garlic in a saucepan with water to just cover. Cover and bring to a boil. Add a generous pinch of salt, re-cover and reduce the heat to low. Cook until the vegetables are very tender, 15 to 20 minutes. Drain the vegetables well and transfer to a food processor. Add the olive oil and salt to taste and puree until smooth. transfer to a small bowl and fold in the parsley. Serve warm, as a side dish or a spread for toasted bread.


Oh did I ever spread this on toast mmm

This recipe is printed with permission from Christina Pirello

2 Responses

  1. I’ve got fennel ready for pickin in my Vermont garden! Would carrots work just as well as parsnips in this recipe?nn1

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