Creamy Parsnip Pureé (3 Ingredients)
Creamy Parsnip Pureé is a sweet and nutty side dish that goes well with everything! Similar to a classic fluffy mashed potatoes, this smooth parsnip mash has a more exciting flavor profile and is naturally gluten-free. Perfect for serving as a side at your festive holiday feast!
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Why You’ll Love It
Because these creamed parsnips are simple and use 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.
Sometimes if I have the time I will roast the parsnips as well before blending. I find this intensifies the nutty flavor which is very nice.
A Quick Peek At The Ingredients
Get the full list of ingredients and amounts needed for this creamy parsnip puree recipe in the recipe card below.
Step-By-Step Made Simple
Boil the peeled parsnips in salted water until they are soft. 
Blend the parsnips and the rest of the ingredients until creamy.
Serving Suggestions
Any roasted meat will go well with this sweet and buttery root vegetable. Here are some of my favorite mains to pair this side with:
- Fall Off The Bone Baby Back Ribs
- Simple Oven Roasted Turkey
- Whole Roasted Chicken with Dijon Herb Butter
Leftovers? No Probem!
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.
Creamy Parsnip Puree (3 Ingredients)
Equipment
- Stove
- large pot
- Measuring Cups
- Measuring Spoons
- Blender
Ingredients
- 2 lbs parsnips peeled and cubed
- ¾ cup whole milk
- 2 tbsp butter melted
- ½ tsp sea salt
- ¼ tsp black pepper
Instructions
- 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.
Nutrition
Notes
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.
If you roast them what do you roast them in? I.e olive oil, butter?
Hi Kayleigh, I would just toss them in olive oil lightly and roast until soft. A baking sheet will do or if you have an air-fryer you could also put them in there for a shorter time. I would say 15 minutes would do it but everyone’s air fryers are different. Hope that helps but if not reach out again!