Parsnip puree offers a slightly unexpected but sophisticated twist to traditional mashed potatoes or other sides. Parsnips are closely related to carrots; they have a similar shape, both are long, tapered root vegetables. When cooked and pureed, parsnips can be made incredibly creamy and smooth, but you can also opt for a chunkier, less smooth puree.
Parsnips are low in calories and high in fiber, vitamins (like vitamin C and K). Compared to carrots, parsnips have a more earthy and nutty taste; carrots are usually sweeter and milder. Parsnips are paler, almost ivory in color, while most carrots are typically orange. Parsnips also have a slightly thicker, more fibrous texture than carrots. Because of their flavor, parsnip puree is often seen as a healthier alternative to mashed potatoes (by the way, also a root vegetable).
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Parsnip
- Onion
- Milk – or cream if you want to add to the creaminess
- Stock
- Rosemary – or thyme
- Butter – or oil
- Pepper
How to Make Parsnip Puree
Step 1 – Peel the parsnips, using a vegetable peeler or knife. Cut peeled parsnips in cubes.
Step 2 – Heat oil in a skillet and saute shallot until soft and translucent.
Step 3 – Add parsnip cubes, milk, stock and rosemary to skillet and simmer for about 15 minutes or until parsnip is tender.
Replace milk by more vegetable stock and keep the parsnip puree vegan.
Step 4 – Transfer parsnip and liquid to a blender or use a immersion blender (discard the rosemary). Blend until it reaches your preferred puree texture, coarse of smooth.
Add a little bit of butter or vegetable oil for extra creaminess.
Season with salt & pepper and sprinkle with rosemary or thyme.
Frequently Asked Questions
Yes, provided that you leave out the butter and milk. Use some vegetable oil instead and the puree will still be creamy.
Yes, you can prepare parsnip puree in advance and store it in the fridge for up to a few days. Reheat gently on the stove or in the microwave. You may need to add a little bit of liquid to loosen the puree.
Store leftover parsnip puree in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months.
Great question and yes, absolutely. You can mix parsnip puree with other root vegetables like carrots, sweet potatoes, or cauliflower to create a unique flavor and texture combination.
Parsnip puree pairs well with all meats, poultry, and fish. It’s also a great side dish for stews or as part of a vegetarian meal with roasted vegetables or grains.
Parsnip Puree
Ingredients
- 10 ounces parsnips peeled and diced
- 1/2 tablespoon vegetable oil
- 1/2 shallot thinly sliced
- 1/4 cup milk
- 1/4 cup vegetable stock
- 1 sprig rosemary
- 1/2 tablespoon butter optional
- salt & pepper
Instructions
- Peel the parsnips, using a vegetable peeler or knife. Cut peeled parsnips in cubes.
- Heat oil in a skillet and saute shallot until soft and translucent.
- Add parsnip cubes, milk, stock and rosemary to skillet and simmer for about 15 minutes or until parsnip is tender. (NOTE 1)
- Transfer parsnip and liquid to a blender or use a immersion blender (discard the rosemary. Blend until it reaches your preferred puree texture, coarse of smooth.
- Add a little bit of butter of extra creaminess (optional). (NOTE 2)
- Season with salt & pepper and sprinkle with some rosemary. (NOTE 3)
Notes
- If you prefer a vegan parsnip puree, omit the milk and add more vegetable stock.
- Use vegetable oil instead of butter if you want a vegan puree.
- Use rosemary sparingly as it can overpower the flavor of the parsnip puree easily.
Nutrition information is automatically calculated, so should only be used as an approximation.
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