Parsnip Puree is a creamy side dish with a warm and savory flavor.
Sweet, almost anise-like flavored parsnips are delicious when cooked in with garlic and blended into a rich and velvety puree.
- These are great as a mashed potato alternative or as an elegant addition to a holiday meal.
- Versatile recipe! Delicate flavored parsnip puree goes with any kind of protein and can also be added to creamy soups to punch up the flavor.
Ingredients for Parsnip Puree
Parsnips – They look similar to carrots but are creamy white. Parsnips are sweeter than carrots and starchier than potatoes. Look for firm parsnips, peel, and chop them before using.
Puree – Light cream can be used in place of heavy cream if desired but heavy cream adds a richer flavor.
Variations – Other savory seasonings to try are dried sage, rosemary, and thyme. Poached apples or pears can be added to parsnip puree along with 3 tablespoons of maple syrup or honey and some cinnamon for a sweeter puree. Turnips, roasted sweet potatoes, or cauliflower will also add new flavors and texture to parsnip puree.
How to Make Parsnip Puree
- Peel and prep parsnips per recipe directions below. PRO TIP: Peel parsnips the same way you would carrots.
- Add parsnips and garlic to a saucepan and cover with water. Stir in salt.
- Bring parsnips to a boil and simmer until tender.
- Blend parsnips in a food processor or blender with the remaining ingredients except milk.
- Slowly add milk until you have the consistency you want. Season and serve.
What to Serve With Parsnip Puree
This elegant side dish is perfect served under salmon or bacon-wrapped scallops. It will definitely be a new favorite on the Thanksgiving table or served instead of mashed potatoes with meatloaf.
Storing Parsnip Puree
- Parsnip puree can be made up to two days in advance (the flavors will continue to blend)! Keep leftover parsnip puree in a covered container in the refrigerator for up to 4 days and reheat on the stovetop with a little milk to loosen the puree. Add leftover puree to acorn or butternut squash soup.
- Freeze parsnip puree in zippered bags laid flat on a baking sheet, then store them vertically to save freezer space. Thaw in the refrigerator before reheating (place the bag in a bowl in case it leaks).
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Parsnip Puree
Ingredients
- 2 pounds parsnips peeled and chopped
- 2 cloves garlic sliced
- ¼ cup butter softened
- ¼ cup heavy cream warmed
- pinch nutmeg
- ½ cup warm milk or as needed
- salt and ground black pepper to taste
Instructions
- In a medium saucepan, combine the parsnips and garlic. Cover with water and stir in 1 teaspoon of salt.
- Place the saucepan over high heat and bring the water to a boil. Once boiling, reduce the heat to a low boil and cook for about 15 minutes, or until tender. Drain very well.
- Transfer the parsnips to a food processor or blender. Add in the softened butter, warmed heavy cream, and a pinch of nutmeg.
- Turn the food processor on and slowly add in the warm milk until creamy. You may not need all of the milk.
- Season the puree generously with salt and black pepper to taste.
Notes
You may not need all of the milk, add just a little bit at a time.
Leftover Parsnip Puree can be stored in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a bit of cream mixed in.
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Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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