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
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 is a velvety-smooth side dish that has a warm and savory taste.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Holly Nilsson
- 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
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.
Light cream can be used in place of heavy cream if desired.
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.
Calories: 343 | Carbohydrates: 43g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 130mg | Potassium: 920mg | Fiber: 11g | Sugar: 13g | Vitamin A: 623IU | Vitamin C: 39mg | Calcium: 135mg | Iron: 1mg
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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About the author
Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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