Get Parsnip Puree Recipe from Food Network. Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic, bay and thyme then place over medium heat and bring to a simmer.

For strawberry or blueberry puree: Thaw a 16-ounce bag of frozen berries, then puree in a blender with 1/3 cup of the sugar syrup. Strain and store in a bottle or jar. Refrigerate purees until ...

Preheat the oven to 400 degrees F. On a parchment-lined sheet pan, arrange the potatoes in an even layer. Bake the potatoes until tender, about 45 minutes.

Preheat the oven to 400 degrees F. On a parchment-lined sheet pan, arrange the potatoes in an even layer. Bake until tender, about 45 minutes.

Fill a large pot with enough water to come 2 inches up the sides of the pot. Set a steamer rack in the pot, cover, and bring the water to a boil over high heat.

Put parsnips in pot, season with salt and cover with water. Place over medium heat and bring to a simmer. Cook until tender - the tip of a paring knife should easily go through without resistance ...

Get Carrot Puree Recipe from Food Network. Preheat oven to 350 degrees. Peel carrots and cut into 1/2-inch slices. Place in an oven-proof saucepan, cover and bake until tender, about 15 minutes.

Get Parsnip Puree Recipe from Food Network. Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic, bay and thyme and bring to a simmer over medium heat.

Bring a large pot of salted water to a rolling boil and fill a bowl with ice water. Add the basil leaves to the boiling water and cook for exactly 15 seconds.