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!
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.
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!
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.
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!
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.
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!
QUICK PARSNIP PUREE
Utensils
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
Instructions
- In a large pot, add your sliced parsnips, whole milk, heavy cream, garlic, butter, fresh thyme, ground nutmeg, season with salt and pepper250 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)
- 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!
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
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.
Did you make this recipe?
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