Parsnip Pureé is a creamy, sweet and nutty side dish that goes well with everything! Similar to mashed potatoes, this smooth parsnip mash has a more exciting flavor profile and is naturally gluten-free. Serve it at your Thanksgiving or Christmas feast for a different take from the usual mash!
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What is Parsnip Pureé?
This recipe is rich and creamy and a great alternative to standard mashed potatoes. They are creamy with a little sweetness. An elevated version of regular mashed potatoes. Pureed parsnip goes great with beef, stews and roasted chicken or turkey.
Why my recipe? Because it is simple and uses only a pot and a blender for minimal cleanup. Just like many of my recipes, this recipe does not require any fancy gadgets or machines. You could even make this recipe with a simple masher or ricer if a blender isn’t available. This recipe also always makes enough for a family of 4.
What are parsnips?
Parsnips are root vegetables that look a lot like white or cream colored carrots. They can be eaten raw, but they really shine after they’ve been boiled or roasted. When cooked correctly, parsnips have a delicious sweet and nutty flavor.
Are parsnips good for you?
Parsnips are considered a carbohydrate or starchy vegetable much like potatoes. They are sweet and a sister to the carrot which also has a sweeter taste than most green vegetables.
The parsnips themselves are healthy, it is the amount of butter and cream that are added to them that might move them from the good column to the naughty column. This recipe strikes a good balance though with just enough flavor from the butter and cream or whole milk.
Parsnips are packed with vitamins and minerals like vitamins C, K, B6, folate and magnesium. Check out this article from Healthline that will break down the full range of parsnip health benefits.
According to the sugar scale, parsnips are a bit on the high side. If you are following the keto diet these would not be a good veggie choice.
parsnip puree recipe ingredients
All you need is three ingredients and you’ll have an amazing puree in under 35 minutes!
- Parsnips – You will need 2 lbs. Look for parsnips that are all relatively the same size. They should be firm. Avoid parsnips with soft spots, blemishes or mushy tips.
- Whole milk – This adds moisture and a nice creaminess to the mash.
- Unsalted butter – Unsalted butter makes it possible to control the salt in any recipe better. Butter makes everything better adding flavor and creaminess.
- Salt and pepper – To taste
How to make creamy parsnip puree
- Peel the parsnips like you would a carrot and cut the ends off. Then cube the parsnips into even chunks to ensure they will cook as evenly as possible.
- Boil the parsnips in a pot of salted water for about 20 minutes or until soft – The time will vary depending on how small you cut your parsnips.
- Blend the ingredients – Drain the water from the boiled parsnips and add them to a blender. Add the milk, melted butter, salt and pepper and blend until smooth. Serve hot.
What to serve with parsnip puree
Any roasted meat will go well with this sweet and buttery root vegetable. Here are some of my favorite pairings:
- Fall Off The Bone Baby Back Ribs
- Simple Oven Roasted Turkey
- Whole Roasted Chicken with Dijon Herb Butter
- Cuban Style Baked Port Tenderloin
Creamy Parsnip substitutions and variations
Skim Milk – If you don’t have whole milk you can swap skim milk out with the addition of 2 extra teaspoons of melted butter.
Vegan – Use plant-based milk and extra virgin olive oil instead of milk and butter.
Vegetables – Instead of only using parsnips, try using carrots, potatoes, cauliflower, sweet potatoes, butternuts or turnips. Your puree will have a slightly different flavor depending on your choice, but all of those vegetables will make a great puree!
Roasting – Instead of boiling your parsnips, you could roast them! Roasting adds an even greater nuttiness to parsnips and may deepen the color a bit to a soft brown. To roast, peel and cube the parsnips as before and roast at 400°F (200°C) for about 25-30 minutes. Remove when soft and blendable.
Blending – You could mash or blend this recipe! I use my standing blender to make sure it’s extra smooth and creamy, but you could use an immersion blender or even a potato masher.
How to store Pureed Parsnips
Can this recipe be made in advance?
Yes! Parsnip puree can be made 1 day in advance, and then stored in a fridge. For the best results, I suggest reheating in a saucepan over medium heat, stirring as you bring it back up to temperature.
Leftovers and storage
Allow the mash to cool completely before transferring it into an airtight container. Keep in a fridge for up to 3 days.
This recipe freezes perfectly and is a great side dish when you are having a lazy night! Transfer your puree to a freezer-safe storage container. Thaw overnight before reheating in a saucepan, over medium-low heat until melted, smooth, and creamy.
Mashed Parsnip FAQs
Yes, parsnips are higher in fiber and lower in calories and carbs than potatoes.
Both Parsnips and Turnips are root vegetables but they’re not quite the same. Parsnips look similar to carrots and have a sweet, candy-like flavor. Turnips are round in shape and are less sweet in taste.
Since we want this recipe to be smooth and creamy, I highly recommend peeling your parsnips before boiling or roasting them.
Creamy Parsnip Pureé Recipe
Creamy Parsnip Puree (3 Ingredients)
- large pot
- Measuring Cups
- Measuring Spoons
- 2 lbs parsnips peeled and cubed
- ¾ cup whole milk
- 2 tbsp butter melted
- ½ tsp sea salt
- ¼ tsp black pepper
- Peel parsnips, trim and cube parsnips.
- Place in a boiling pot of salted water (about 2 tsp of salt for a large pot of water). Boil until softened. Remove from heat and carefully drain water when soft.
- Add parsnips to a blender and add milk, butter, salt and pepper.
- Blend until smooth. Serve immediately.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.