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Home / Vegetarian / Quick parsnip puree

Quick parsnip puree

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Smooth and creamy with a nutty taste, our quick parsnip puree really does deserve a place on your table this year. We first made this delicious puree when we ran out of mashed potato, it was an instant hit, we’ve refined it and we’re sure that you’re going to love this easy side dish as much as we do!

A portion of pureed parsnips, ready to eat.

Why you’ll love our parsnip puree recipe

  • It takes just 25 minutes to make and can be made up to 3 days ahead.
  • It’s the perfect 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.
Ingredients for making creamy parsnip puree, fresh thyme, heavy cream, parsnips, garlic cloves, salt and pepper, ground nutmeg, milk and butter.

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!

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 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.

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!

Close up of a bowl of creamy parsnip puree, with melted butter and fresh thyme garnish.

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 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.

How to make parsnip puree with step-by-step instructions

Making our creamy parsnip puree recipe is easy if you follow our simple instructions.

In a large pot, add your sliced parsnips, whole milk, heavy cream, garlic, butter, fresh thyme, ground nutmeg, season with salt and pepper.

Process shots for how to make parsnip puree, peel parsnips and slice, add milk, heavy cream, garlic, butter, fresh thyme, ground nutmeg, salt and black pepper.

Bring to a bowl, 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.

Process shots for how to make parsnip puree, cook parsnip mixture, add to blender or food processor, serve hot.

Place your parsnip mixture into a blender or food processor and blitz until you have a smooth consistency.

Serve immediately and enjoy!

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.

A bowl of delicious homemade parsnip puree, with olive oil and fresh thyme garnish,.

More vegetable side dishes for you to try

  • Roast parsnips – roasted parsnips with honey and maple syrup – you need these on your table!
  • Creamy mashed potatoes – smooth mashed potatoes with melted butter and cream, they’re a family favorite!
  • Honey roasted carrots – the perfect side dish that always gets eaten in a flash!
  • Carrot and swede mash – perfectly mashed creamy carrot and swede topped with melted butter, you must try this recipe!

Follow us on Pinterest, Facebook, and Instagram, for more tasty inspiration!

Creamy parsnip puree freshly made.
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QUICK PARSNIP PUREE

Smooth & creamy with a nutty taste, learn how to make quick parsnip puree in just 20 minutes. It's the perfect 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.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings4
Calories217
Course: Side Dish
Cuisine: Worldwide
Author: Mandy Applegate | Splash of Taste
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Utensils

Large pot
Blender or food processor

Ingredients

  • 250 g Parsnips thinly sliced
  • 60 ml Whole milk
  • 60 ml Heavy cream (double)
  • 1 Clove of garlic minced
  • 60 g Butter
  • 2 Sprig of fresh thyme
  • ¼ tsp Ground nutmeg
  • Salt and pepper to taste
Metric – US Customary

Instructions

  • In a large pot, add your sliced parsnips, whole milk, heavy cream, garlic, butter, fresh thyme, ground nutmeg, season with salt and pepper
    250 g Parsnips, 60 ml Whole milk, 1 Clove of garlic, 60 g Butter, 2 Sprig of fresh thyme, ¼ tsp Ground nutmeg, Salt and pepper, 60 ml Heavy cream (double)
    Process shots for how to make parsnip puree, peel parsnips and slice, add milk, heavy cream, garlic, butter, fresh thyme, ground nutmeg, salt and black pepper.
  • Bring to a bowl, 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!
    Process shots for how to make parsnip puree, cook parsnip mixture, add to blender or food processor, serve hot.

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

Calories: 217kcal | Carbohydrates: 13g | Protein: 2g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 126mg | Potassium: 274mg | Fiber: 3g | Sugar: 4g | Vitamin A: 644IU | Vitamin C: 12mg | Calcium: 56mg | Iron: 1mg

Disclaimer

Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

For the step-by-step version of this recipe check out how to make parsnip puree.

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About Mandy from Splash of Taste

A vegetarian for over 35 years, Mandy has taught herself to be creative in the kitchen. Traveling extensively, Mandy loves learning and adapting vegetarian recipes from across the world.

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