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!
Servings: 6 servings
Calories: 375kcal
Equipment
- 1 Saucepan or medium sized pot
- 1 Immersion blender (or regular blender)
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
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
Click on the time in the instructions to start a timer!
Storage
Refrigerate for 2-3 days in an airtight container.
Freeze in a freezer-safe container for 2-3 months.
Cooking Tips
- 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
Calories: 375kcal | Carbohydrates: 42g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 224mg | Potassium: 886mg | Fiber: 11g | Sugar: 11g | Vitamin A: 791IU | Vitamin C: 40mg | Calcium: 105mg | Iron: 2mg
