Creamy Parsnip Purée
Parsnips become a velvety holiday side with a simple simmer-and-blend method. In this creamy parsnip purée, the sliced roots cook in vegetable broth with garlic, thyme, rosemary, and bay leaf. Butter enriches the purée, and adding the reserved broth a little at a time lets you decide how thick or silky it should be. Chives give the finished dish a fresh, savory touch.
If you’re planning a holiday menu, parsnip purée is a lovely alternative to mashed potatoes and pairs naturally with roasted meats. The recipe serves four and can be doubled or tripled for a larger gathering. It uses familiar ingredients and a food processor to turn tender parsnips into a smooth vegetable side without adding cream.
Creamy Parsnip Purée
Ingredients
Method
- In a medium pan, bring the vegetable broth to a boil over high heat.
- Add the parsnips, garlic, thyme, rosemary, bay leaf and salt to the pan. Keep the heat to a low boil (reduce the heat to a medium high).
- Cook till the parsnips are fork tender. This will take approximately 8-10 minutes.
- Shut off the heat.
- Remove the parsnips and garlic to the bowl of a food processor, using a slotted spoon. Reserve the vegetable broth. Discard the thyme and rosemary stems along with the bay leaf.
- Add the 2 T unsalted butter to the parsnips.
- Add in a ladle full of vegetable broth to the food processor at a time and blend till smooth. I added approximately half the vegetable broth to the parsnips to achieve a velvety smooth texture.
- Serve top with chives. Enjoy!
Video
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Let us know how it was!A Creamy Side Dish That’s a Little Different
I love mashed potatoes, but sometimes it’s fun to serve something a little unexpected. That’s where this Creamy Parsnip Purée comes in!
Parsnips look a lot like white carrots, but they have their own wonderful flavor. They’re slightly sweet, earthy, and especially delicious when cooked until tender and blended into a smooth, creamy purée.
This is one of my favorite ways to introduce people to parsnips. The finished dish looks elegant enough for a holiday dinner, but it’s simple enough to serve with a weeknight meal.
My Tips for Perfect Parsnip Purée
Choose fresh, firm parsnips. Look for parsnips that feel firm and have relatively smooth skin. Smaller and medium-sized parsnips are often easier to prepare because very large ones can develop woody centers.
Cut them into similar-sized pieces. This helps the parsnips cook evenly, so you don’t end up with some pieces that are soft and others that are still firm.
Cook until completely tender. For a silky purée, the parsnips should be soft enough that a fork slides through them easily.
Save some cooking liquid. Before draining the parsnips, reserve a little of the liquid. You can add it back gradually while blending to adjust the consistency.
Blend until smooth. A food processor or immersion blender can help create a creamy texture. Stop occasionally to scrape down the sides so everything blends evenly.
Add liquid gradually. Start with a small amount and add more as needed. It’s much easier to thin a thick purée than to fix one that’s become too watery.
Taste before serving. Parsnips have a naturally sweet flavor, so a little salt and pepper can make a big difference in balancing the finished dish.
What to Serve with Creamy Parsnip Purée
One of the things I love about parsnip purée is how well it pairs with savory main courses.
It’s wonderful alongside roasted turkey, chicken, pork tenderloin, or beef. The slightly sweet flavor of the parsnips is especially delicious with rich gravies and pan sauces.
For a holiday dinner, you can serve it as an alternative to mashed potatoes or offer both so everyone can try something different.
I also like the idea of spooning the purée onto a plate and placing sliced roasted meat on top. Add a little gravy, and you’ve got a beautiful presentation without much extra effort.
Make-Ahead and Storage Tips
Parsnip purée is a convenient side dish to prepare ahead of time, especially when you’re planning a holiday meal.
Once prepared, let it cool slightly, transfer it to an airtight container, and refrigerate promptly. Use within 3–4 days.
When you’re ready to serve, reheat gently on the stovetop, stirring occasionally. You may need to add a small amount of milk, broth, or reserved cooking liquid to restore the creamy consistency.
For the smoothest texture, give it a good stir just before serving.
Frequently Asked Questions
What do parsnips taste like?
Parsnips have a slightly sweet, earthy flavor that’s somewhat similar to carrots, but with a distinctive taste of their own. Cooking brings out their natural sweetness.
Do I need to peel parsnips?
I generally recommend peeling them for this recipe, especially if you’re looking for a smooth, creamy texture. Peeling also helps remove any tough outer skin.
Why is my parsnip purée too thick?
Parsnips absorb liquid differently depending on their size and how they’re cooked. Add a little reserved cooking liquid, broth, or milk at a time while blending until you reach your preferred consistency.
Can I make parsnip purée without a food processor?
Yes! An immersion blender can work well. You can also use a potato masher, although the finished texture will be more rustic and less silky.
Can I make this recipe ahead of time?
Absolutely. Prepare it a day or two before serving, refrigerate it, and reheat gently. Add a splash of liquid if needed to bring back that creamy consistency.
Can I freeze leftover parsnip purée?
Yes. Store it in a freezer-safe container for up to three months for the best quality. Thaw it in the refrigerator and reheat gently, stirring well to restore the texture.
More Comforting Side Dishes You’ll Love
If you enjoyed this Creamy Parsnip Purée, here are a few more recipes to try.
- Instant Pot Mashed Sweet Potatoes – A colorful, naturally sweet side dish that’s especially delicious with holiday meals.
- Ravioli with Butternut Squash and Sage – A comforting combination of pasta, butternut squash, and sage that’s wonderful for fall gatherings.
- Turkey Tenderloin Sheet Pan Dinner – Tender roasted turkey with potatoes, carrots, and Brussels sprouts. A delicious main course to serve alongside parsnip purée.
- Instant Pot Guinness Beef Stew – A hearty beef stew featuring parsnips, carrots, and rich Guinness gravy. Another wonderful way to enjoy this versatile root vegetable.
I love finding simple ways to make familiar meals feel a little special. This Creamy Parsnip Purée is a delicious example of how one humble vegetable can become a beautiful addition to the dinner table.
Watch Dr. J Make Creamy Parsnip Purée
Watch Dr. J make Creamy Parsnip Purée and see how it comes together.
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