Parsnip puree recipe
Add Preferred SourceThis parsnip puree recipe is so easy and creamy, that you’ll want to make it again and again! It’s the perfect side dish for any holiday meal or a delicious way to add some extra veggies to your weeknight dinners.
When you have the family gathered around the table for a roast dinner, you’ve probably already got your nut roast, roasted parsnips, honey roasted carrots, Brussels sprouts, but you want to add something easy and something different to the table.
Grab some parsnips and make this delicious parsnip puree – you won’t regret it!
Why you’ll love our parsnip puree recipe
- This delicious puree is a great cost efficient way to use up leftover parsnips.
- It takes just 25 minutes to make and can be made up to 3 days ahead.
- A popular side dish for a Sunday dinner, Thanksgiving dinner or Christmas dinner.
- Creamy pureed parsnips are a great alternative to mashed potatoes.
- It’s 100% vegetarian and naturally gluten free.
Creamy parsnip puree is not just for fancy restaurants, we take you step by step and show you just how easy it is to make!
How to make parsnip puree with step-by-step instructions
Making our creamy parsnip puree recipe is easy if you follow our simple instructions.
A full printable recipe along with the measurements in both US customary and metric is available in the recipe card below.
In a large pot, add your sliced parsnips, whole milk, heavy cream, garlic, butter, fresh thyme, and ground nutmeg, and season with salt and freshly ground black pepper.
Bring to a boil, then reduce the heat, cover with a lid and simmer for approximately 10 – 15 minutes, the parsnips need to be really soft.
Next, uncover the pan and let the parsnips cook until the liquid has reduced by half, this will take approximately 5 minutes.
Place your parsnip mixture into a blender or food processor and blitz until you have a smooth consistency.
Serve immediately and enjoy!
What to make with parsnips
If you’ve got parsnips to use up then our parsnip puree is perfect for you!
It’s tasty, easy to make and you can freeze it too, so none of your parsnips need to go to waste.
Can I roast the parsnips instead of boiling them?
Absolutely!
Roasting your parsnips will give them a greater depth of flavor, it brings out a parsnip’s nutty flavor.
If you roast your parsnips, then why not have roasted garlic also?
Simply place the parsnips and garlic on a baking sheet with extra virgin olive oil and roast them in the oven.
What to serve with parsnip puree
Parsnip puree is a tasty addition to a Sunday dinner.
We serve it with our legendary nut roast and our lentil loaf.
Equipment
- Large pot
- Blender or food processor
Ingredients
- 1 pound parsnips thinly sliced
- ½ cup whole milk
- ½ cup heavy cream (double)
- 1 clove of garlic minced
- 2 tablespoons butter
- 2 sprig fresh thyme
- ¼ teaspoon ground nutmeg
- Salt and pepper to taste
Instructions
- In a large pot, add your sliced parsnips, whole milk, heavy cream, garlic, butter, fresh thyme, ground nutmeg, season with salt and pepper1 pound parsnips, ½ cup whole milk, 1 clove of garlic, 2 tablespoons butter, 2 sprig fresh thyme, ¼ teaspoon ground nutmeg, Salt and pepper, ½ cup heavy cream (double)
- Bring to a boil, then reduce the heat, cover with a lid and simmer for approximately 10 – 15 minutes, the parsnips need to be really soft. Next, uncover the pan and let the parsnips cook until the liquid has reduced by half, this will take approximately 5 minutes. Place your parsnip mixture into a blender or food processor and blitz until you have a smooth consistency. Serve immediately and enjoy!
Notes
- Get ahead
If you want to get ahead, then peel and slice your parsnips and then keep them in a pot of water, ensuring that the parsnips are fully submerged in water. - Out of butter?
Use extra virgin olive oil instead. - Experiment with flavor
Add freshly squeezed lemon juice when you have the mixture in the blender. - Don’t have a blender?
You could use a potato ricer or a potato masher, if you use a masher, you’re going to have to work hard to get the smooth puree consistency. - Like it sweet?
Try adding a drizzle of maple syrup. - Don’t forget to garnish
While you don’t need to garnish, it does make your dish of pureed parsnips look even more delicious, drizzle a little melted butter and scatter fresh thyme leaves on top.
Nutrition
How do I store it?
Our parsnip puree recipe is perfect for making ahead.
It’ll keep in the fridge in an airtight container for up to 3 days.
Can you freeze parsnip puree?
Yes, you can.
Once you’ve blitzed your creamy parsnip puree, let it cool completely.
Then transfer into freezer bags and store for up to 1 month.
You’ll have it on hand whenever you want, and you’ve just made your life a whole lot easier!
Recipe notes and tips
- Get ahead
If you want to get ahead, then peel and slice your parsnips and then keep them in a pot of water, ensuring that the parsnips are fully submerged in water.
Out of butter?
Use extra virgin olive oil instead. - Experiment with flavor
Add freshly squeezed lemon juice when you have the mixture in the blender. - Don’t have a blender?
You could use a food processor, potato ricer, or a potato masher, if you use a masher, you’re going to have to work hard to get the smooth puree consistency. - Like it sweet?
Try adding a drizzle of maple syrup. - Don’t forget to garnish
While you don’t need to garnish, it does make your dish of pureed parsnips look even more delicious, drizzle a little melted butter and scatter fresh thyme leaves on top.
More vegetable side dishes for you to try
- Creamy mashed potatoes – smooth mashed potatoes with melted butter and cream, they’re a family favorite!
- Potatoes dauphinoise – made with thin slices of potato and cream, you’ve got to try it!
- Carrot and rutabaga mash – perfectly mashed creamy carrot and rutabaga topped with melted butter, you must try this recipe!
- Air fryer broccoli – quick, easy, and perfectly cooked.
- Air fried green beans – a delicious and healthy recipe!
We hope you enjoy making and eating our creamy parsnip puree recipe and would love to hear how you got on with it.
Please leave a comment below or feel free to ask any questions you may have.