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There’s a quiet magic in simplicity, and parsnip puree captures that beautifully. As the weather cools and hearty meals bring comfort, this creamy, subtly sweet side dish becomes the perfect companion to roasted meats, poultry, or vegetarian mains. With its earthy flavor kissed by herbs and butter, it’s not just food it’s a memory in the making. You’ll find yourself going back for second helpings, not just because it’s delicious, but because it feels indulgent while still being wholesome.
Why Parsnip Puree Belongs in Your Kitchen
Parsnip puree offers a more sophisticated alternative to mashed potatoes, yet it’s incredibly easy to make. Parsnips are naturally sweet, with nutty undertones that blend harmoniously with garlic, butter, and fresh herbs. You can serve it at holiday dinners, intimate gatherings, or weeknight meals its versatility makes it a staple worth mastering.
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The Best Parsnip Purée for Holiday Dinners
- Total Time: 25 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Smooth, buttery parsnip puree with fresh thyme for an elegant side dish.
Ingredients
- 3 lbs parsnips peeled and cut into 1″ chunks
- 3 cloves garlic smashed and peeled
- 1/2 cup half and half room temperature
- 4 tablespoons unsalted butter softened
- 1 tablespoon chopped fresh thyme
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
1. Place parsnips and garlic in a pot and cover by 1″ water, bring to boil.
2. Remove lid and simmer 10–15 minutes until fork tender.
3. Drain well and return parsnips to the pot.
4. Add softened butter and half and half, puree until smooth.
5. Mix in salt, pepper, and fresh thyme, then serve.
Notes
Use young parsnips for sweeter flavor.
Room-temperature dairy blends better.
Make ahead and reheat with extra cream if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling, Pureeing
- Cuisine: American
Ingredients for Perfect Parsnip Puree
| Ingredient | Quantity | Notes |
|---|---|---|
| Parsnips, peeled & cut into 1-inch chunks | 3 lbs | Choose fresh, firm parsnips |
| Garlic, smashed & peeled | 3 cloves | Adds aromatic depth without overpowering |
| Half and half (room temperature) | ½ cup | Can substitute with heavy cream or milk |
| Unsalted butter, softened | 4 tbsp | The key to velvety texture |
| Fresh thyme, chopped | 1 tbsp | Swap for rosemary or parsley if preferred |
| Kosher salt | 1 tsp | Reduce to ½ tsp if using table salt |
| Freshly ground black pepper | ¼ tsp | Adjust to taste |
Step-by-Step Cooking Instructions
Step 1: Prepare the Parsnips
Place the parsnips and garlic cloves in a large pot. Fill with water until they’re covered by 1 inch. Cover and bring to a boil over medium-high heat.
Step 2: Cook Until Tender
Once boiling, remove the lid and reduce to a simmer. Cook for 10–15 minutes or until the parsnips can be pierced easily with a fork.
Step 3: Drain and Return to Pot
Pour the contents into a colander to drain well. Return the parsnips to the pot.
Step 4: Blend to Perfection
Add softened butter and half and half. Use an immersion blender to create a smooth puree. If you don’t have one, a regular blender or food processor works just as well.
Step 5: Season and Serve
Mix in salt, pepper, and fresh thyme. Taste and adjust seasonings if necessary. Serve hot and enjoy!
Helpful Tips for Best Results
- Choose young parsnips for a sweeter flavor and more tender texture.
- Always room-temperature dairy for easy blending and better consistency.
- You can make ahead and reheat slowly on low heat, adding a splash of cream to restore its silky texture.
- For a dairy-free version, use plant-based cream and butter alternatives.
Serving Suggestions
Parsnip puree pairs beautifully with:
- Roast chicken or turkey
- Seared salmon
- Grilled lamb chops
- Vegetarian entrées like mushroom Wellington
FAQ – Parsnip Puree
Q: Can I freeze parsnip puree?
Yes, parsnip puree freezes well for up to 3 months. Thaw in the fridge overnight and reheat gently.
Q: Is parsnip puree healthier than mashed potatoes?
Parsnips have more fiber and vitamins compared to potatoes, making them a nutrient-rich alternative.
Q: Can I make parsnip puree without cream?
Absolutely. Substitute with milk, broth, or unsweetened plant-based alternatives.
Conclusion
Parsnip puree feels gourmet without the fuss. Its naturally sweet, silky texture elevates any meal, and the recipe is flexible enough to suit different dietary preferences. Once you try it, it may just become your go-to side dish.