Creamy Parsnip Puree
Creamy Parsnip Puree is the PERFECT budget-friendly side dish, made with fresh parsnips boiled and mashed with butter, garlic, cream, and fresh herbs, ready in 20 minutes!
Creamy Parsnip Puree is the perfect side dish for Christmas or Thanksgiving dinner, and only needs a few easy ingredients. It’s made with parsnips boiled with garlic and mashed with butter, herbs, and cream. This would pair perfectly with a holiday turkey!
For a regular weeknight, you can serve this with steak, salmon, roasted chicken, or on a holiday table with ham or turkey. This goes really well with my Slow Cooker Spiral Ham, Whole Roasted Chicken, or my Garlic Butter Steak Bites!
If you loved this recipe, you’ll also love my Creamed Peas and Potatoes!
Table of contents
Why You’ll Love This Recipe
Lighter Side Dish – This recipe is savory and creamy like mashed potatoes, but isn’t quite as heavy.
Naturally Gluten Free – Parsnips are a naturally gluten free root vegetable, and a great side dish for the holidays or a weeknight steak dinner!
Simple Ingredients – This parsnip puree uses simple ingredients, most of which you probably already have in your pantry.
Ingredients You’ll Need
Parsnips. These have a nice nutty flavor and subtle sweetness. They’re similar to carrots, but not as sweet. When you’re prepping your parsnips, you can peel them the same way you would a carrot.
Butter. I like to use unsalted butter, so I can control the amount of salt in the recipe. If you use salted butter, leave the salt out and only add if you need it.
Heavy Cream. This adds a nice creamy texture to the puree. You can also use half and half or milk, but it won’t give the same texture that cream will.
Garlic. I use 3-4 cloves garlic, but you can add more or less depending on how much you love it.
If you have the time, try roasting the garlic for a deeper flavor. I explain how in my Oven Roasted Garlic recipe.
Thyme. I like to add this for a nice fresh flavor. You can also use fresh chives, fresh parsley, or fresh rosemary.
Seasoning. I’m just adding a dash of kosher salt and black pepper to taste.
Kitchen Tools
For this recipe, you’ll need a saucepan or large pot, and an immersion blender (or a regular blender).
How to Make Parsnip Puree
Chop the parsnips into 1-2 inch pieces, trying to keep them all about the same size.
Add the parsnips and garlic cloves to a medium saucepan and cover with water.
Over medium-high heat, bring to a boil, then reduce to a simmer. Simmer for 10-15 minutes, or until the parsnips are fork-tender.
Drain the cooking liquid, and add the butter, half of the heavy cream, salt, and pepper.
Puree the parsnips with an immersion blender (or in a regular blender). Add the rest of the cream as-needed, making sure the texture isn’t too thin.
Stir in the thyme leaves and add any additional salt and pepper as-needed. Serve topped with butter, fresh thyme, and fresh cracked pepper.
Recipe Variations
- Try adding half parsnips and half boiled potatoes to make a lighter version of mashed potatoes.
- Make this spicy with a dash of cayenne pepper or red pepper flakes.
- You can make this parsnip mash dairy free by using extra virgin olive oil or avocado oil instead of butter (you’d only need a tablespoon or two of olive oil), and some broth or canned coconut milk in place of the cream.
- Make this cheesy with some shredded cheddar or parmesan cheese.
- If you’re making this for the holidays, try adding some pumpkin pie spice, cinnamon, and ginger for a fall flavor.
- Instead of boiling, add the parsnips to a baking tray lined with parchment paper. Give them a light spray of olive oil, and roast the parsnips until they’re soft for a roasted version.
- Add a splash of lemon juice at the end for a nice bright flavor. Or add some carrots for a carrot and parsnip puree.
- For even more savory flavor, try cooking the parsnips in chicken broth or vegetable broth with a bay leaf.
Recipe Tip! Boil the parsnips until they’re easy to mash with a fork. If there are pieces that aren’t quite soft enough, it’ll give the puree a grainy texture.
Frequently Asked Questions
This can happen for a few reasons, but most likely it’s because the parsnips weren’t softened enough before blending. Try blending them for more time, and adding some extra butter and cream to smooth out the mixture.
If your parsnips are bigger, they might develop a core with a woody texture. Remove the core before cooking them for the best texture.
Recipe Tip! Keep some extra cream on the side, so you can add it as-needed if the puree turns out too thick. Add a very small amount at a time so it doesn’t thin it out too much.
More Side Dish Recipes
- Roasted Rainbow Carrots
- Sautéed Green Beans with Garlic
- Twice Baked Mashed Potatoes
- Cauliflower Mac and Cheese
- Cauliflower Au Gratin
Storage
Refrigerate leftover parsnip puree for 2-3 days in an airtight container.
Freeze in a freezer-safe container for 2-3 months. After reheating, you may need to stir in a splash of cream to bring back the texture.
Cooking Tips
- Cut the parsnips into even pieces (as well as you can) so they finish cooking around the same time.
- Make sure you peel the parsnips before boiling them. The skins can be a little tough, and we’re going for a really smooth texture.
- I reserve half of the heavy cream to make sure the puree doesn’t thin out too much, and add it slowly if needed. You can also add a little bit extra, just add it slowly so it doesn’t thin out the puree too much.
- If you make a larger batch and you’re using a regular blender, work in batches so you don’t over-fill the blender.
- If you don’t have a blender, you can make this in a food processor. Stop the food processor and stir everything as-needed until it’s smooth.
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Creamy Parsnip Puree
Ingredients
- 3 pounds parsnips, peeled & cut into 1-inch pieces
- 3 cloves garlic
- 8 tablespoons unsalted butter, softened
- 1/2 cup heavy cream
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons fresh thyme leaves
Equipment
- 1 Saucepan or medium sized pot
- 1 Immersion blender (or regular blender)
Instructions
- Add the parsnips and garlic cloves to a medium saucepan and cover with water. Over medium-high heat, bring to a boil, then reduce to a simmer. Simmer for 10-15 minutes, or until the parsnips are fork-tender.
- Drain the cooking liquid, and add the butter, half of the heavy cream, salt, and pepper. Puree the parsnips with an immersion blender. Add the rest of the cream as-needed, making sure the texture isn't too thin. Blend until smooth.
- Stir in the thyme leaves and add any additional salt and pepper as-needed. Serve topped with butter, fresh thyme, and fresh cracked pepper.
Notes
- Cut the parsnips into even pieces (as well as you can) so they finish cooking around the same time.
- Boil the parsnips until they’re easy to mash with a fork. If there’s pieces that aren’t quite soft enough, it’ll give the puree a grainy texture.
- Make sure you peel the parsnips before boiling them. The skins can be a little tough, and we’re going for a really smooth texture.
- I reserve half of the heavy cream to make sure the puree doesn’t thin out too much, and add it slowly if needed. You can also add a little bit extra if needed, just add it slowly.
- If you make a larger batch and you’re using a regular blender, work in batches so you don’t over-fill the blender.
Nutrition
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