Velvety smooth and creamy delicious, Parsnip Puree is my favorite way to serve this earthy, nutty, and slightly spicy winter root vegetable. Flavored with simple ingredients like butter and heavy cream, serve this easy side dish with all of your favorite fall and winter favorites.
Yep, here I go again with another alternative to mashed potatoes. First, it was mashed cauliflower, and now, it’s pureed parsnips. What comes after this? I’m not entirely sure. However, I will freely admit that, unlike mashed cauliflower, I don’t think that pureed parsnips taste like actual mashed potatoes. Fortunately, they are incredibly delicious and, at the very least, deserve (a chance for) a place on your dinner table.
What are Parsnips?
Parsnips, in my experience, aren’t a particularly popular vegetable – at least, they weren’t in my family. They are cream-colored root vegetables closely related to carrots and parsley. Cultivated for thousands of years, they were a favorite in Europe before the introduction of the potato.
Parsnips have a unique taste, often described as sweet, earthy, and nutty. Some people find them to taste sweeter than carrots, but my taste buds would disagree. In my experience, they taste more like a mild radish or turnip with a peppery undertone.
Optional Additions
This parsnip mash is made with just three main ingredients: parsnips, butter, and heavy cream, with salt and black pepper added to taste. It’s perfect as written, but feel free to experiment by adding any of the following:
- Roasted cauliflower
- Peeled and boiled potatoes
- Shredded parmesan cheese
- Roasted garlic
- Cream cheese
How to Make Creamy Parsnip Puree
1. Boil the Parsnips: Bring 6-8 cups of water to a boil in a medium to large pot set over high heat. Add the roughly chopped parsnips and boil for 15-20 minutes or until they are fork-tender. Once tender, drain completely.
2. Puree the Parsnips: Use an electric hand mixer, food processor, immersion blender, high-speed blender, or potato masher to puree the parsnips to a smooth consistency. A food processor, immersion blender, or high-speed blender will give you the most silky puree.
3. Season the Parsnips: Add the butter, salt, black pepper, and heavy creamy and continue to puree until the desired consistency is reached—season with additional salt and black pepper to taste. Garnish with chopped green onions or chives, if desired.
How to Serve
This creamy parsnip mash is really delicious when paired with sauce-filled main dishes. Some of my favorites include roast turkey breast or roast chicken with gravy, Salisbury steak, braised short ribs, beef stew, and Jägerschnitzel (pork schnitzel & mushroom gravy). It’s a great, unexpected side dish to serve for the holidays and the perfect way to introduce a new vegetable to your family’s dinner rotation.
Storage and Reheating
Leftovers: Allow leftover parsnip puree to cool before transferring leftovers to an airtight container and place in the refrigerator for up to 3-5 days.
Reheating: From frozen, thaw in the refrigerator overnight for best results. This ensures faster, easier reheating. If you’re in a hurry, it is possible to reheat directly from frozen, but it may take longer and require more frequent stirring. To reheat thawed parsnip puree, do so on the stovetop or in the microwave, stirring occasionally to ensure even heating. Add additional heavy cream or butter as needed.
Can you freeze pureed parsnips?
Yes. For best results, freeze your pureed parsnips before adding any dairy products. This is because dairy products may separate after thawing. Before freezing, allow the parsnip puree to cool to room temperature, then transfer to an airtight container or freezer-safe ziplock bag. If you have a large amount of leftovers, consider portioning the leftovers into individual servings before freezing. Freeze for up to 6 months and thaw in the refrigerator before reheating.
More Vegetable Side Dishes
- Honey Glazed Carrots
- Cauliflower Mashed Potatoes
- Salt Potatoes
- How to Cook Beets (3 Methods)
- Roasted Acorn Squash
- Cheese Grits
If you try making this Creamy Parsnip Puree Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
RECIPE CARD
Creamy Parsnip Puree Recipe
Ingredients
- 2 pounds parsnips - peeled and cut into 1-inch pieces
- 2 tablespoon butter
- ½ teaspoon Ground black pepper
- ½ teaspoon salt - plus more to taste
- ½ cup heavy cream
Instructions
- Bring 6-8 cups of water to a boil in a medium pot over high heat. Add the parsnips and boil for 15-20 minutes or until they are fork-tender. Drain completely.
- Use a hand mixer, food processor, immersion blender, regular blender, or masher to mash the parsnips to a smooth consistency. Stir in the butter, salt, and black pepper. Once combined, pour in the heavy cream and use a mixer to mix for 30-60 seconds or until the parsnips are light and fluffy.
- Season with additional salt and black pepper, to taste. Garnish with sliced green onions and additional butter if desired.
Jessica’s Notes
- Keep leftovers stored in an airtight container in the refrigerator for up to 3 days.
- For the smoothest, creamiest mashed parsnips, consider using a food processor, high-speed blender, or immersion blender to puree the parsnips with the butter and heavy cream.
- This recipe is gluten-free.
- Optional additions: Shredded parmesan cheese or roasted garlic.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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