Description
A velvety, slightly sweet purée made from parsnips—lighter than mashed potatoes yet just as comforting. Perfect with roasted meats, salmon, or veggie mains.
Ingredients
1.5 to 2 pounds parsnips (peeled & chopped)
½ cup heavy cream or milk (or full-fat coconut milk)
2–3 tablespoons butter (or vegan alternative)
2 cloves garlic (crushed)
Salt & Black Pepper (to taste)
Optional: pinch of nutmeg, crème fraîche, Greek yogurt, or fresh thyme
Instructions
1. Peel and chop the parsnips into uniform 1-inch chunks.
2. Boil salted water in a medium pot. Add parsnips and garlic.
3. Simmer for 20–25 minutes until fork-tender.
4. Drain and return to pot for a minute to steam-dry.
5. Add butter, cream, and seasoning. Blend with immersion blender or food processor until smooth.
6. Taste and adjust seasoning. Garnish with herbs or olive oil.
7. Optional: Add warm cream if purée is too thick.
Notes
Use roasted garlic for deeper flavor.
Swirl in Dijon, Parmesan, or Greek yogurt for variation.
Reheat gently with a splash of cream or water.
Freeze extra portions in silicone molds for later.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boil, Blend
- Cuisine: Southern-Inspired
Nutrition
- Serving Size: About 1/2 cup
- Calories: 140
- Sugar: 6g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 20mg
Keywords: parsnip purée, mashed parsnip, healthy sides, creamy vegetable puree