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Splash of Taste – Vegetarian Recipes

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Easy veggie recipes

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Home / Vegetarian

Parsnip puree recipe

Published November 25, 2021 | Updated November 12, 2022 | By Mandy & Jane

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This 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.

A portion of pureed parsnips, ready to eat.

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.
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 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.

A delicious bowl of creamy parsnip puree.

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 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.

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.

Sliced parsnips on chopping board.
Peel and slice your parsnips.
Add parsnips, heavy cream and milk.
Add milk, cream, garlic, and butter.
Add nutmeg, thyme, salt and pepper.
Add fresh thyme, nutmeg, 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.

Cooked parsnips, cream, garlic, milk, butter.
Cook until soft.
Blitz parsnip mixture in blender or food prcessor.
Blitz in the blender.
A delicious bowl of creamy parsnip puree, serve hot.
Serve and garnish with fresh thyme.

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

Serve immediately and enjoy!

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

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

  • 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!
Mashed-potato-featured

Mashed potato recipe

Homemade dauphinoise potatoes, ready to eat.

Dauphinoise potatoes recipe

A bowl of homemade carrot and swede mash.

Carrot and Swede mash

Freshly cooked broccoli with a lemon slice in an air fryer basket.

Air fryer broccoli

Air fryer green beans on a serving plate.

Air fryer green beans

Creamy parsnip puree freshly made.
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Parsnip puree recipe

This parsnip puree recipe is the perfect side dish for a winter meal. It is creamy and smooth, with a slight sweetness that comes from the roasted parsnips. This dish is easy to make and can be made ahead of time, so you can enjoy your meal without having to worry about last-minute preparations.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings4
Calories217
Course: Side Dish
Cuisine: Worldwide
Author: Mandy Applegate | Splash of Taste
Prevent your screen from going dark

Utensils

Large pot
Blender or food processor

Ingredients

  • 1 lb Parsnips thinly sliced
  • ½ cup Whole milk
  • ½ cup Heavy cream (double)
  • 1 Clove of garlic minced
  • 2 tbsp Butter
  • 2 Sprig Fresh thyme
  • ¼ tsp Ground nutmeg
  • Salt and pepper to taste
US Customary – Metric

Instructions

  • In a large pot, add your sliced parsnips, whole milk, heavy cream, garlic, butter, fresh thyme, ground nutmeg, season with salt and pepper
    1 lb Parsnips, ½ cup Whole milk, 1 Clove of garlic, 2 tbsp Butter, 2 Sprig Fresh thyme, ¼ tsp Ground nutmeg, Salt and pepper, ½ cup 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

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.

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

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

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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. Read more...

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