Parsnip Puree is a rich and luxurious side dish or sauce. This recipe is simple to follow and only requires a few ingredients, yet packs a lot of great flavors. Parsnips are cooked until soft, then mashed into a creamy puree that has the perfect balance of flavors. Serve this dish at your next dinner party or family gathering and watch it disappear!
Parsnip puree is very simple to make but makes a luxurious side dish or sauce for many dishes.
In a side dish slump? Try adding parsnips into your dinner rotation.
Parsnips are a vegetable that is often overlooked, but they shouldn't be!
Parsnips are root vegetables that look like white carrots. They have a slightly sweet and nutty flavor that pairs well with other savory dishes. When cooked correctly, parsnips are sweet and full of flavor.
This puree of parsnip recipe is the perfect way to showcase their unique taste.
All you'll need to do is boil the parsnips until soft and fork-tender. Add cream and some seasonings to a blender along with the parsnips and blend until smooth and creamy. My extra special tip is to heat the milk with bay leaves and garlic, so the flavors really infuse the puree.
You can serve them just as you would mashed potatoes alongside a protein or as a simple side dish on their own.
It's also perfect as a sauce for meats, vegetables, and grains. We love serving it as a condiment with a full roast dinner.
Give this parsnip puree recipe a try and you'll be surprised at how delicious parsnips can be!
Why You'll Love This Recipe
A great way to introduce someone to the flavor of parsnips.
The rich parsnip puree is creamy, velvety, and smooth.
You can serve it just like you would mashed potatoes or any side dish.
Enjoy it as a condiment or sauce.
The naturally sweet flavor is loved by both kids and adults.
You only need a few simple ingredients for parsnip puree.
- Parsnips - You can find parsnips in the root vegetable section at the grocery store, usually near the carrots. They need to be peeled and chopped to get them ready to cook.
- Milk & Heavy Cream - This is the liquid used to mix with the parsnips to make a smooth and creamy puree.
- Bay Leaves - Add a bay leaf to the parsnip puree while it's cooking for an extra bold savory flavor.
- Garlic Cloves - Adds a rich garlic flavor to the puree that balances out the sweetness.
- Unsalted Butter - Adds a rich buttery flavor to this vegetable puree.
- Salt & Pepper - Helps balance and enhance the flavor of the dish.
Please see the recipe card below for quantities.
Wondering how to make this puree of parsnip recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Prepare the parsnips: Wash the parsnips under cold water to remove any dirt and impurities. Peel the parsnips and chop into bite-sized chunks.
Boil the parsnips: Add the parsnips to a large pot of water and bring to a boil. Reduce the heat slightly and boil gently for 12 minutes or until fork-tender and soft, then drain.
Season the liquid: Add the milk to a small pan along with the bay leaves and garlic cloves. Heat over low heat gently to warm but do not bring to a boil. Allow it to simmer gently for a few minutes.
Add to blender: Remove the bay leaves and garlic cloves from the milk and discard them, then add the milk to a blender along with the drained parsnips, cream, butter, salt, and pepper.
Blend and serve: Blend until the parsnip puree reaches the consistency of whipping cream. If the puree is too thick, add a little more milk to thin it out. Serve warm with the main course and enjoy.
When choosing parsnips, make sure they aren't too floppy and old, so they have more nutrients.
When seasoning the milk, do not bring it to a boil as it can scorch the milk leaving a burnt taste in the puree.
If you're using a blender to puree, make sure you place a towel on top to prevent any hot liquid from splashing.
An immersion blender can also be used to puree the parsnips if you don't have a regular blender.
Serve your Parsnip Puree as a side dish, condiment or sauce.
Pairs well with the hearty and meaty flavor of a Portobello Mushroom Steak.
Enjoy at Christmas or Thanksgiving - try these Vegetarian Christmas Recipes.
Serve at Thanksgiving dinner along with a side of Vegan Stuffing with Sage.
If you want to make this recipe vegan, simply substitute the milk and cream for plant-based alternatives.
For a savory twist, try adding some chopped fresh thyme or rosemary to the parsnip puree.
Bump up the veggies by adding some chopped carrots or cauliflower to boil with the parsnips.
Give it a kick of spice by adding a pinch of cayenne pepper or chili flakes to the parsnip puree.
You can also make this recipe with carrots, sweet potatoes, or Yukon gold potatoes.
Storing: If you have leftovers, parsnip puree can be stored in the fridge for up to four days when stored in an airtight container.
Reheating: This parsnip puree can be made ahead of time and reheated when needed. Simply place it in a covered dish and heat gently in the oven or microwave until warmed through.
Freezing: To freeze, add the cooled parsnip puree to an airtight container and freeze for up to six months. When ready to eat, thaw overnight in the fridge then reheat gently until warmed through.
Parsnips have a sweet and nutty flavor that is similar to carrots. When cooked, they become even sweeter and take on a creamy texture.
Parsnip puree can be used as a dip or spread, in soups or stews, or as a replacement for mashed potatoes.
It is not necessary to peel parsnips before cooking, as long as you wash them thoroughly, but if the skin is thick or tough, it is best to peel them.
More Parsnip Recipes
- Honey Roasted Parsnips
- Maple Parsnip Cake with Sweet Potato Frosting
- Roasted Parsnip Soup
- Parsnip Loaf Cake
- Apple and Parsnip Crumble
- Air Fryer Parsnips
More Mashed Vegetables
- Mashed Celeriac (Celery Root)
- Swede and Carrot Mash
- Mashed Swede
- Roasted Garlic Mashed Potatoes
- Easy Vegan Mashed Potatoes
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- 1 pound parsnips (450g) peeled and chopped
- ½ cup milk (120g)
- 2 bay leaves
- 3 garlic cloves peeled
- ½ cup heavy cream (double cream)
- 2 tablespoons unsalted butter
- ¼ teaspoon salt and
- ¼ teaspoon ground black pepper
- Peel the parsnips and chop into bite-sized chunks.
- Add the parsnips to a large pot of water and bring to the boil. Reduce the heat slightly and boil gently for 12 minutes or until soft, then drain.
- Meanwhile, add the milk to a small pan along with the bay eaves and garlic and heat gently to warm, but not boil. Allow it to simmer gently for a few minutes.
- Remove the bay leaves and garlic cloves from the milk and discard them, then add the milk to a blender along with the drained parsnips, cream, butter, salt and pepper.
- Blend until the parsnip puree reaches the consistency of whipping cream. If the puree is too thick, add a little more milk to thin it out.
- Serve warm and enjoy.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.