Creamy Parsnip Puree Recipe (2024)

Published: by Colleen 31 Comments

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It's time for a new side dish recipe and I'm excited to share this delicious parsnip puree recipe. This creamy, fluffy parsnip mash is as easy to whip up as mashed potatoes.

Creamy Parsnip Puree Recipe (1)

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Parsnips are a member of the carrot family, and actually look just like white carrots. This root vegetable has a sweeter taste than a carrot and a slightly nutty flavor.

Sweet parsnips are delicious in soups and stews. Roasted parsnips are amazing (try these honey roasted carrots and parsnips). And they are a delicious alternative to those trusty mashed white potatoes.

Creamy Parsnip Puree Recipe (2)
Jump to:
  • Why you'll love this parsnip puree recipe
  • Ingredient notes
  • How to make creamy parsnip puree
  • Expert tips and variations
  • Frequently Asked Questions
  • Love this creamy parsnip recipe?
  • Recipe
  • Comments

Why you'll love this parsnip puree recipe

  • Lighter:Pureed parsnips are lower in calories and higher in fibre than mashed potatoes. And, this recipe uses Greek yogurt instead of heavy cream. Not only does the yogurt add a delicious tang, but Greek yogurt is lower in calories, fat and cholesterol and higher in protein than cream.
  • Quick and easy:This sweet and nutty side dish takes just twenty minutes and only 6 simple ingredients.
  • Versatile:Parsnip puree is a perfect side dish for a weeknight meal. It's also a delicious way to add some variety to your holiday table. Parsnip's earthy flavor is perfect alongside a roast turkey at Thanksgiving dinner, Christmas dinner, or with any main course for Sunday dinner family gatherings. I love to make this great side dish with roast chicken, ribs, or meatloaf. And the sweet flavor of parsnips is a delicious backdrop for seafood, like pan seared scallops, or baked salmon.

Ingredient notes

Ingredient quantities and full instructions are in the recipe card at the bottom of this post.

  • Parsnips: Parsnips are available at farmer's markets in the fall, and year round at the grocery store. Look for small to medium parsnips, (5 to 10 inches) as the large parsnips can be tough and woody. They should be firm with smooth, creamy colored skin without blemishes or cracks.
  • Garlic: I like to use minced fresh garlic cloves, but you can also use garlic powder. Add garlic powder (¼ teaspoons, or to taste) when adding the butter and yogurt to the cooked, drained parsnips.
  • Bay Leaf: Bay leaves add a subtle, peppery and bitter depth of flavor to dishes. This creamy and buttery parsnip puree recipe is enhanced by adding a bay leaf, but you can omit it if you prefer.
  • Greek yogurt: I love to use Greek yogurt in recipes instead of heavy cream or sour cream. (This creamy salmon spinach pasta, for example). Not only is it more nutritious, but the yogurt gives these creamy pureed parsnips a delicious tang. And it still keeps the recipe rich and creamy. However, feel free to replace the yogurt with an equal amount of sour cream, heavy cream or half and half, whole milk, or skim milk. If you do use any of these replacements, I recommend adding a tablespoon of fresh lemon juice to get that lovely tanginess.
  • Butter: Butter makes the puree rich and creamy. You can use salted or unsalted butter, but taste and adjust the salt addition accordingly. You can also lighten up the recipe and use olive oil.
  • Parsley: Fresh parsley adds a touch of color, and is a perfect garnish.
Creamy Parsnip Puree Recipe (3)

How to make creamy parsnip puree

  1. With a vegetable peeler, peel the parsnips, and slice of the stems and tip of the root ends. Cut the parsnips into evenly sized pieces. You will need to cut the biggest sections at the top of each parsnip into halves or quarters. Put the parsnip pieces, garlic, and bay leaf into a large pot and add enough water to cover them by one inch. Generously salt the water. Bring to a boil over medium high heat. Boil until tender, and drain in a colander. Remove and discard the bay leaf.
  2. Return the cooked parsnips to the pot and add the butter and Greek Yogurt.
  3. Use an immersion blender to blend into a smooth puree. Season with salt and black pepper to taste.
Creamy Parsnip Puree Recipe (4)
Creamy Parsnip Puree Recipe (5)
Creamy Parsnip Puree Recipe (6)
  1. Garnish with melted butter and parsley before serving.
Creamy Parsnip Puree Recipe (7)

Expert tips and variations

  • Roast: You can roast the parsnips instead of boiling them. Roast the peeled and cubed parsnips on a baking sheet in a 400° oven for 20 minutes, or until tender. Then follow the directions for making the puree. Roasting will give the parsnips a golden brown color.
  • Cooking liquid: Instead of water, try using chicken broth for a flavor boost.
  • Combine: Cook parsnips with cauliflower or other root veggies like carrots, sweet potatoes, rutabaga, or potatoes.Try using cabbage for a twist on Irish mashed potatoes.
  • Blend: You can use a potato masher but it won't have the same smooth and creamy texture and you will have a parsnip mash, rather than a parsnip puree. An immersion blender saves on extra steps as well as clean up, and it's a great tool to have in any kitchen. However, you can also transfer the ingredients to a high-speed blender or the bowl of a food processor, and puree them that way. I don't recommend using a regular blender.
  • Fresh Herbs: Use your favorite fresh chopped herbs. The flavor of the parsnips is complimented by thyme, and you can use fresh thyme leaves instead of parsley. Fried sage leaves, green onions, or chives are also a delicious garnish. I sometimes add a pinch of red pepper flakes, or blend in roasted garlic rather than use fresh garlic.
  • Make ahead: You can make this side dish ahead up to one day in advance, and store in an airtight container in the fridge. Reheat in the microwave.
  • Storage: After cooling completely, store leftover parsnip puree in an airtight container in the fridge for 2-3 days. Reheat in the microwave.
  • Freezing: Pack into a freezer safe container and freeze for up to 3 months. Defrost overnight in the fridge, and reheat in the microwave, or in a saucepan over medium heat.

Frequently Asked Questions

Are parsnips good for keto or low carb diets?

No, like most root vegetables, parsnips are high in carbs and are not keto friendly.

Can I make this recipe vegan?

Yes, use vegan butter, or olive oil in place of butter, and use vegan cream or non-dairy milk in place of the Greek yogurt.

Is this recipe gluten-free?

Yes, all vegetables are naturally gluten-free, and this parsnip puree recipe does not contain any ingredients containing gluten.

Creamy Parsnip Puree Recipe (8)

Love this creamy parsnip recipe?

Try these delicious fall side dish recipes for everyday meals, or your Thanksgiving table.

  • Sweet Potato Crunch
  • Roasted Rutabaga
  • Air Fryer Butternut Squash
  • Brown Sugar Roasted Carrots
  • Braised Red Cabbage with Apples
  • Mashed Potato Squash
  • Brown Sugar Brussels Sprouts
  • Miso Baked Sweet Potatoes

Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important! Thank you for visiting The Food Blog!

Recipe

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Creamy Parsnip Puree Recipe (9)

Creamy Parsnip Puree Recipe

This creamy parsnip puree recipe is a delicious change from mashed potatoes and just as simple to make. This simple side dish goes with everything!

5 from 47 votes

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Course: Side Dish

Cuisine: American, Vegetarian

Diet: Gluten Free, Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 6 servings

Calories: 194kcal

Author: Colleen Milne

Ingredients

  • 2 pounds parsnips About 4 medium. Peeled and cut into uniform chunks
  • 2 cloves garlic minced
  • 1 bay leaf
  • ¼ cup butter plus extra, melted for garnish
  • ½ cup Greek yogurt
  • salt & freshly ground black pepper
  • ¼ cup chopped fresh parsley for garnish

US Customary - Metric

Instructions

  • With a vegetable peeler, peel the parsnips, and slice of the stems and tip of the root ends. Cut the parsnips into evenly sized pieces. You will need to cut the biggest sections at the top of each parsnip into halves or quarters.

    2 pounds parsnips

  • Put the parsnip pieces, garlic, and bay leaf into a large pot and add enough water to cover them by one inch. Generously salt the water. Bring to a boil over medium high heat.

    2 cloves garlic, 1 bay leaf, 2 pounds parsnips

  • Boil until tender, about 10 minutes. Drain in a colander. Remove and discard the bay leaf.

  • Return the cooked parsnips to the pot and add the butter and Greek Yogurt.

    ¼ cup butter, ½ cup Greek yogurt

  • Use an immersion blender to blend into a smooth puree. Season with salt and black pepper to taste.

    salt & freshly ground black pepper

  • Garnish with melted butter and parsley before serving.

    ¼ cup chopped fresh parsley

Notes

  • Roast: You can roast the parsnips instead of boiling them. Roast the peeled and cubed parsnips on a baking sheet in a 400° oven for 20 minutes, or until tender. Then follow the directions for making the puree. Roasting will give the parsnips a golden brown color.
  • Cooking liquid: Instead of water, try using chicken broth for a flavor boost.
  • Combine: Cook parsnips with cauliflower or other root veggies like carrots, sweet potatoes, rutabaga, or potatoes.Try using cabbage for a twist on Irish mashed potatoes.
  • Blend: You can use a potato masher but it won't have the same smooth and creamy texture and you will have a parsnip mash, rather than a parsnip puree. An immersion blender saves on extra steps as well as clean up, and it's a great tool to have in any kitchen. However, you can also transfer the ingredients to a high-speed blender or the bowl of a food processor, and puree them that way. I don't recommend using a regular blender.
  • Fresh Herbs: Use your favorite fresh chopped herbs. The flavor of the parsnips is complimented by thyme, and you can use fresh thyme leaves instead of parsley. Fried sage leaves, green onions, or chives are also a delicious garnish. I sometimes add a pinch of red pepper flakes, or blend in roasted garlic rather than use fresh garlic.
  • Make ahead: You can make this side dish ahead up to one day in advance, and store in an airtight container in the fridge. Reheat in the microwave.
  • Storage: After cooling completely, store leftover parsnip puree in an airtight container in the fridge for 2-3 days. Reheat in the microwave.
  • Freezing: Pack into a freezer safe container and freeze for up to 3 months. Defrost overnight in the fridge, and reheat in the microwave, or in a saucepan over medium heat.

Nutrition

Serving: 1serving | Calories: 194kcal | Carbohydrates: 28g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 84mg | Potassium: 611mg | Fiber: 8g | Sugar: 8g | Vitamin A: 449IU | Vitamin C: 29mg | Calcium: 81mg | Iron: 1mg

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Reader Interactions

Comments

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  1. Fouzia

    Your mashed parsnips look so creamy and sensational! What a healthy substitute for potatoes! And I love the parsnip flavour, can't wait to try out your recipe. Thanks for sharing Colleen.

    Reply

  2. Veronika

    I love a good mashed potato substitute but I don't always wanna make cauliflower. Parsnip is a nice change, this is definitely going into our rotation!

    Reply

  3. Jessica

    This recipe is pure magic! The unique flavor makes it stand out from everyday potatoes, and the quick preparation is great on busy nights. It has become my secret weapon for creating a healthier side dish without sacrificing taste.

    Reply

  4. Claire

    This parsnip puree was so silky! I served it as a side the other night and it was an immediate hit. We'll definitely be making this again soon.

    Reply

  5. Tristin

    This was a great side dish with baked chicken. Great alternative if you are tired of eating mashed potatoes.

    Reply

  6. Dennis

    Your pureed parsnips were OMG delicious. They were a big hit with my family.

    Reply

    • Colleen

      So lovely to hear this, Dennis! Thanks for commenting!

      Reply

  7. Tammy

    Oh I've not tried blending them before! That sounds like a delicious idea 😀 I have to try this for the holidays..looks so good!

    Reply

  8. Kristen

    I love parsnip puree - I usually add a little mashed pear into mine. But I made these last weekend and the yogurt addition just makes them so incredibly creamy. Really enjoyed them.

    Reply

    • Colleen

      Hi Kristen, I'm glad you enjoyed these pureed parsnips. Your mashed pear addition sounds intriguing!

      Reply

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Creamy Parsnip Puree Recipe (2024)

FAQs

How to make parsnip puree Gordon Ramsay? ›

Gordon Ramsay's Easy Parsnip Puree Recipe
  1. Produce. • 2 Garlic cloves. • 1 lb Parsnip. • 2 sprigs Thyme, Fresh.
  2. Baking & Spices. • 1 tsp Black pepper. • 1 tsp Salt.
  3. Oils & Vinegars. • 4 oz Butter or olive oil, Unsalted.
  4. Dairy. • 2 cups Heavy cream.

What is parsnip puree made of? ›

Transfer parsnips to a blender or a food processor; add milk, cream, butter, garlic, salt, pepper, and rosemary. Blend until smooth, scraping down sides as needed. Add a bit more cream, if necessary, but only enough to help out the blender, as you don't want the puree to get too thin and soupy.

Why is my parsnip puree gummy? ›

Parsnips are a starchy root vegetable and running them through the food processor too long or at too high of a speed can cause the starches to congeal. I recommend pulsing the parsnips with additional coconut milk or water to prevent an undesirable gummy texture.

What pairs well with parsnip? ›

The flavor of parsnips pairs well with other root vegetables, like beets, sweet potatoes, and carrots. They're also delicious with cauliflower, potatoes, and Brussels sprouts. Don't be afraid to roast these parsnips with other veggies of choice for a fiber-rich, delicious side dish.

What is a substitute for parsnip puree? ›

Rutabagas are often used in soups, stews, and roasted vegetables, and can also be mashed or pureed as many root veggies lend well to these preparations. Blended rutabagas can make for a great substitute in a creamy parsnip soup. One rutabaga can replace about 2-3 parsnips.

How do you take the bitterness out of parsnips? ›

Re: Bitter parsnips

If that still doesn't help, then you can simply trim the outside and discard the woody core before cooking (that's the bitter part). Or you can add a few pinches of sugar to the cooking water and that eliminates the bitterness.

Why is my parsnip puree bitter? ›

Young parsnips don't even need peeling and are considered sweet enough to eat raw, especially grated into salads or used as a crudité vegetable. However, if parsnips have been allowed to grow too big or remain too long in storage, they tend to get woodier and bitter.

Why do parsnips upset my stomach? ›

Parsnips often contain a group of natural toxins called furocoumarins. These are probably produced to protect the plant when it has been stressed. The toxin is mostly found in the peel and the surface layer of the plant, as well as around any damaged areas. One of the toxins can cause stomach ache.

Why should you not peel parsnips? ›

Remember, once you peel them, you'd have to cook them–or the parsnips will start to discolour. If you're cooking with old, large parsnips, you should also discard any very fibrous centres that you find, as those might be bitter and unpleasant to eat.

What is the parsnip rule? ›

For those who don't know, PARSNIP refers to taboo issues that shouldn't be addressed in the classroom, namely: politics, alcohol, religion, sex, narcotics, –isms, and… pork. This has been a somewhat flexible rule in the industry, in the classroom, and in materials for a long time.

What culture eats parsnips? ›

The main use in France is in a pot-au-feu, and in Italy parsnips are fed to pigs reared for San Daniele and Parma ham. The Americans, however, cook it in much the same way as the British: as a rich, sweet, glazed vegetable for Thanksgiving and Christmas.

How many parsnips per person for dinner? ›

How much veg is too much? Whether it's parsnips, sprouts, braised cabbage or carrots, 80g of each per person will do the trick.

How do you cook Gordon Ramsay parsnips? ›

Cooking instructions

Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.

Do I need to peel parsnips before cooking? ›

How to prepare parsnips. Young, small parsnips don't really need peeling – just scrub clean and serve whole. Older parsnips should be peeled very thinly with a peeler or sharp knife, then chopped into evenly sized chunks. If the central core is very fibrous, this should be cut away.

How do you cook Jamie Oliver parsnips? ›

Scrub the parsnips, then blanch whole in a large pan of boiling salted water for 5 minutes, then drain and steam dry. Tip into a large roasting tray, dot over the butter and a pinch of sea salt and black pepper, toss to coat and arrange in a single layer, then roast for 1 hour.

Why are my roasted parsnips bitter? ›

However, if parsnips have been allowed to grow too big or remain too long in storage, they tend to get woodier and bitter. Thus, it is recommended that larger parsnips be peeled and that the “woody” core in the middle be cut out before preparing.

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