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Roasted Parsnip Cream Sauce

Roasted Parsnip Cream Sauce

Try this with Pork Chops or Chicken Cutlets.
Course Sauces
Servings 2 cups

Ingredients
  

  • ½ lb parsnips peeled and cut into 1” pieces
  • 1 large shallot thickly sliced crosswise
  • 2 large cloves garlic smashed
  • cup olive oil
  • ¾ cup sour cream see our anti-inflammatory recipe in Notes below
  • 3 Tbsp fresh lemon juice
  • ½ - ¾ cup hot water
  • Salt and pepper as needed

Instructions
 

  • Preheat oven to 425°F.
  • Toss the parsnips, shallot and garlic with the oil on a large, rimmed baking sheet. Spread the vegetables out in a single layer. Roast until the parsnips are tender and light brown in spots, about 20-25 minutes.
  • Scrape the vegetables and any juices into a blender or food processor. Add the sour cream, lemon juice and ½ cup hot water. Puree on high until smooth, about 1 minute. Add more hot water as needed to loosen the sauce. Season with salt and pepper if needed.

Notes

For our homemade sour cream recipe, click here!
Keyword Anti-Inflammatory, Sauce