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    Home » Recipes » Side Dishes

    Parsnip Puree

    Published: Apr 22, 2022 · Modified: Oct 4, 2022 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    Close up of a dish of puree, with text: Creamy Parsnip Puree.
    Bowl of puree, with text: how to make creamy parsnip puree.

    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!

    Table with a dish of pureed parsnip.
    Parsnip Puree

    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!

    More parsnips to use up? Try them in Air Fryer Parsnips, Honey Roasted Parsnips, Roasted Parsnip Soup, or even Parsnip Loaf Cake.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Instructions
    • Top tips
    • Serving Suggestions
    • Variations
    • Storage
    • FAQs
    • More Parsnip Recipes
    • More Mashed Vegetables
    • 📖 Recipe
    • 💬 Comments

    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.

    Ingredients on a table.

    Ingredients

    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.

    Instructions

    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.

    Peeling and chopping parsnips.

    Prepare the parsnips: Wash the parsnips under cold water to remove any dirt and impurities. Peel the parsnips and chop into bite-sized chunks.

    Cooking and draining chopped parsnips.

    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.

    Saucepan of milk with bay leaves and garlic cloves.

    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.

    Blending the puree.

    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.

    Top tips

    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.

    A spoonful of parsnip puree.

    Serving Suggestions

    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.

    Variations

    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.

    Storage

    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.

    Close up of a dish of parsnip puree.

    FAQs

    What does a parsnip taste like?

    Parsnips have a sweet and nutty flavor that is similar to carrots. When cooked, they become even sweeter and take on a creamy texture.

    What are some other ways to use parsnip puree?

    Parsnip puree can be used as a dip or spread, in soups or stews, or as a replacement for mashed potatoes.

    Do you need to peel parsnips before cooking?

    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
    Collage of quick vegan dinner recipes.

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    📖 Recipe

    Table with a bowl of parsnip puree next to parsnips.

    Parsnip Puree

    Kate Hackworthy | Veggie Desserts
    Parsnip Puree is a rich and luxurious side dish or sauce. Parsnips are cooked until soft, then mashed with seasonings into a creamy puree.
    5 from 9 votes
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    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Side Dish
    Cuisine French
    Servings 4
    Calories 253 kcal

    Equipment

    • Pot
    • Blender or hand blender

    Ingredients
     

    • 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

    Instructions
     

    • 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.

    Notes

    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.

    Nutrition

    Calories: 253kcalCarbohydrates: 24gProtein: 3gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 50mgSodium: 177mgPotassium: 513mgFiber: 6gSugar: 8gVitamin A: 674IUVitamin C: 20mgCalcium: 104mgIron: 1mg

    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.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

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    Reader Interactions

    Comments

    1. Jen

      May 06, 2022 at 4:37 pm

      5 stars
      Finally I know what to do with parsnips! This puree was so creamy and has wonderful flavor. Served it with a roast dinner and everyone loved it. So different!

      Reply
    2. Emily

      April 25, 2022 at 5:06 pm

      5 stars
      This was so good! We enjoyed the naturally sweet flavor of the parsnips. I served it alongside grilled portobello mushrooms and it was a nice change from mashed potatoes! I look forward to making it again!

      Reply
    3. Andrea

      April 24, 2022 at 4:43 pm

      5 stars
      This parsnip puree was lovely. I made it as a sauce for beef with roast potatoes. Really tasty.

      Reply
    4. Beth

      April 22, 2022 at 5:43 pm

      5 stars
      I had some parsnips sitting in the fridge and this was the perfect use for them Yummy!

      Reply

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    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

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    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Healthy Recipes

    • Butternut Squash Salad
    • Easy Healthy Cabbage Soup
    • Easy Vegan Ramen (15 minutes)
    • Rajma Masala (Kidney Bean Curry)

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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