Parsnips are low in calories and high in fiber and 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.
- Vegetable 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 peel 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 the skillet and simmer for about 15 minutes or until parsnip is tender.
Step 4 – Transfer parsnip and liquid to a blender or use an immersion blender (discard the rosemary). Blend until it reaches your preferred puree texture, coarse or smooth.
Add a little bit of butter or vegetable oil for extra creaminess.
Season with salt & pepper and sprinkle with rosemary.
Frequently Asked Questions
Yes, provided that you leave out the butter and milk. Use some vegetable oil instead and the puree can still be made creamy and smooth.
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 meat, poultry, and fish. It’s also a great side dish for stews or as part of a vegetarian meal with roasted vegetables or grains.
Other Recipes of Pureed Root Vegetables
- Savory Mashed Sweet Potatoes
- Pumpkin Mashed Potatoes
- Purple Cauliflower Mash with Gruyere
- Mashed Potatoes with Mascarpone
Parsnip Puree
Pin Recipe FacebookIngredients
- 10 ounces parsnip, 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 peel parsnips in cubes.
- Heat oil in a skillet and saute shallot until soft and translucent.
- Add parsnip cubes, milk, stock and rosemary to the skillet and simmer for about 15 minutes or until parsnip is tender. (NOTE 1)
- Transfer parsnip and liquid to a blender or use an immersion blender (discard the rosemary). Blend until it reaches your preferred puree texture, coarse or smooth.
- Add a little bit of butter or vegetable oil for extra creaminess. (NOTE 2)
- Season with salt & pepper and sprinkle with rosemary. (NOTE 3)
Notes
-
- If your prefer a vegan parsnip puree, omit 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
Nutrition information is automatically calculated, so should only be used as an approximation.