Parsnip Puree

Parsnips may look like knobby, pale carrots—and the two plants are closely related—but they have an earthy-sweet flavor that sets them apart from other tubers. Whether pureed, roasted, glazed or whipped into soup, parsnip recipes are an excellent accompaniment to hearty meat dishes. And this creamy parsnip puree recipe is especially well-suited as a holiday side dish.

The white root vegetable is native to Europe and Asia, and the seeds were brought to North America by European settlers. The plant has since escaped from gardens and now also grows wild along roadsides. As with carrots, parsnips taste sweeter after a frost, so they’ll taste extra delicious if you have the chance to buy them from local farmers in the winter.

Parsnip Puree Ingredients

• Parsnips: Make sure to choose parsnips that are firm, not limp or shriveled. Like other root vegetables, parsnips store well and will keep for weeks when stashed in a bag in the crisper drawer of the fridge.
• Butter: You can choose whatever kind of butter you have on hand for this puree of parsnip, whether salted or unsalted.
• Garlic: Parsnips and cream are both mellow, so adding pungent garlic gives parsnip puree a much-needed flavor boost.
• Whole milk and heavy whipping cream: This recipe calls for both whole milk and heavy whipping cream to create the right consistency with the perfect amount of fat. They combine with the starchy parsnips to create a silky, pleasing mouthfeel.
• Fresh thyme: Fresh thyme’s tiny leaves have big flavor. The herb is in the mint family, along with oregano and basil, but tastes quite distinct.
• Fresh rosemary: Rosemary is equally at home in savory dishes and desserts, such as rosemary shortbread cookies. Here, the rosemary pairs beautifully with the earthy taste of the parsnips.

Directions

Step 1: Boil the parsnips

In a large stockpot, cover the parsnips with water. Add 1/2 teaspoon salt, and bring the water to a boil. Reduce the heat to a simmer and cook, uncovered, until very tender, 15 to 20 minutes. Drain the parsnips and return them to the pot.

Step 2: Combine the garlic, herbs and cream

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While the parsnips are cooking, melt 2 tablespoons butter in a small saucepan over medium heat. Add the garlic and cook until fragrant, one to two minutes.

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Add the milk, cream, remaining 1/2 teaspoon salt, pepper, thyme and rosemary.

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Pour the mixture over the cooked parsnips.

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Add the remaining 8 tablespoons cubed butter, and stir until the butter is melted.

Step 3: Mash it up

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Place the mixture in a food processor and puree until smooth, scraping down the sides of the bowl as needed. Transfer to a serving dish.

Editor’s Tip: If you don’t have a food processor, you can mash parsnips with a potato masher. The result will not be as creamy and smooth, but the parsnip puree will still taste delicious. If using a food processor, puree the parsnips with a delicate hand. Try using the pulse button or a medium speed, and stop as soon as the mixture is smooth.

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Parsnip Puree Variations

• Add other veggies: Parsnips play well with other tubers and root vegetables, so try substituting potatoes, sweet potatoes, carrots, rutabagas or turnips for up to half the parsnips.
• Mix in cheese: To make the puree super creamy, you could swirl soft goat cheese into the puree of parsnip. For a more savory flavor, consider grated Parmesan, an Alpine cheese such as Gruyere, or a sharp aged cheddar.
• Make it sweet: Parsnips are naturally sweet, and you can play up that quality with the addition of a little maple syrup or honey. You could also add warming spices such as cinnamon and nutmeg. Sprinkle toasted nuts on top for extra crunch.

How to Store Parsnip Puree

Pureed parsnips don’t require any special treatment when it comes to storage. Simply scoop the leftovers into your favorite containers (preferably with tight-fitting lids) and keep them in the fridge.

How long do mashed parsnips last?

Mashed parsnips will last up to four days in the fridge.

Parsnip Puree Tips

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Why is my parsnip puree gummy?

Parsnips contain a lot of starch and can quickly go from smooth to sticky if they are processed for too long. (The same can be said for mashed potatoes.) To combat this, try using medium speed instead of high speed, and check the mixture often for doneness so that you don’t blend more than you need to.

What can you serve with parsnip puree?

I love to use this parsnip puree recipe as part of a holiday spread along with herb-roasted turkey or savory pork roast, baked apple surprise and chestnut dressing.

What ingredients can you add to parsnip puree?

The earthy flavors of root vegetables mesh nicely with bright, acidic ingredients like citrus fruits, so don’t be afraid to add lemon juice, orange juice or a touch of vinegar to your puree of parsnip.