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This Easy Parsnip Purée recipe has 5 simple ingredients, is silky smooth, gluten-free, and is the perfect side dish for BBQ or to serve with braised meats like our Smoked Short Ribs. It’s also an elegant alternative to mashed potatoes. If you’re looking for a rich and creamy side with incredible flavor, try this Parsnip Purée.
While we love mashed potatoes, sometimes we want to elevate our side dish with something that has a more pronounced flavor. That’s when we reach for parsnip purée. Not only is it easier to make, but parsnips are also naturally sweeter than potatoes, so you need fewer ingredients to make them taste delicious and silky smooth!
Table of Contents
Ingredients for Parsnip Purée
The portions for this recipe are for 1 pound of parsnips (or 24 ounces of parsnip purée after it is done). If you are doubling the recipe, then double the portions. All of these ingredients are easy to find at your grocery store.
- Parsnips – Get just over 1 pound for this recipe. After trimming them and removing the skin, you want 1 pound leftover. So buy 1.2 to 1.3 pounds for good measure.
- Garlic – Use one clove of garlic for every pound of parsnips you are cooking.
- Cream – We use whole milk for a nice balance of texture and creamy flavor. Heavy cream adds a buttery rich flavor and a very thick purée.
- Butter – We opt for unsalted butter so we can add the salt in after the fact.
- Kosher Salt – We use Diamond Crystal kosher salt. Not all kosher salt portions are the same because they weigh differently.
- Optional – There are many variations of parsnip purée but the easiest is to add fresh herbs (we love thyme), a small turn of good olive oil, or freshly grated Parmesan cheese.
Parsnip Buying Tip: If the parsnips are very large, then it’s likely the core is going to be woody. So, try to buy medium-sized parsnips ideally. Woody cores don’t mash well.
Preparation
Parsnips can come in all sizes. Pro tip when buying is to be sure you get even-sized parsnips so that they can cook evenly.
- Remove the head where the stalks were growing. We also remove the tips. Then peel off the skin.
- Cut the parsnips into even-sized pieces. We like to quarter them.
- Peel the garlic clove.
If you see a darker color core and it feels much denser than the surrounding parsnip, consider removing the core to avoid overly gummy parsnips. That’s why it’s important to buy medium-sized parsnips to avoid that.
How To Make Parsnip Purée
- In a large saucepan, place the prepared parsnips and the garlic clove. Fill with water until the parsnips are covered. They will float so we like to add a little extra water.
- Place the saucepan on the stovetop over high heat and bring to a boil. As soon as it starts to boil, reduce to a simmer. When the parsnips are soft (i.e., when fork tender), remove the saucepan and pour into a colander to strain the liquid.
- In a blender, add the milk, the butter, and salt. Pour in the parsnips and the garlic. Cover and then blend or purée until combined and smooth.
- Place the contents into a bowl and then garnish with fresh thyme. Serve warm with your favorite recipes.
Note: If using an immersion blender versus a normal blender then place the parsnips and garlic back into the saucepan after straining. Then add butter, milk, and salt. Then purée with the hand immersion blender.
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Expert Tip
You do NOT want to over-purée your parsnip purée. It will get gummy from being too integrated. So be sure to pay attention to the texture with short, quick bursts in the blender. You want the texture to be creamy and smooth (like mashed potatoes).
Frequently Asked Questions (FAQ)
Parsnips have a texture similar to carrots but with a more pronounced licorice flavor and lemon aroma on the nose. They are also naturally sweeter. They are great when roasted or softened and turned into a purée to bring out the flavors and mellow out the texture.
While both have a similar consistency, parsnips have a brighter flavor and are sweeter than potatoes. The added flavor complements the meat dish with an added flavor dimension.
What to Serve with Parsnip Purée
Anytime we do a rich stew or braise, we make sure we have a side of parsnip purée ready. The purée soaks in the juices from the meat, making it extra delicious! Here are a few of our favorites.
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Easy Parsnip Purée Recipe
Equipment
- 1 Blender
Ingredients
- 1 ¼ pounds parsnips, peeled and ends trimmed, chopped into small cubes, (1 pound after peeling and trimming)
- 1 clove garlic, peeled
- ½ cup whole milk
- ¼ cup unsalted butter
- ½ teaspoon kosher salt, (Plus 2 tablespoons for the boiling water)
- ½ teaspoon fresh thyme, optional
Instructions
- Combine: In a large saucepan, place the prepared parsnips and the garlic clove. Fill with water until the parsnips are covered, and add two tablespoons of kosher salt. The parsnips will float, so we like to add a little extra water.
- Boil: Place the saucepan on the stovetop over high heat and bring to a boil. As soon as it starts to boil, reduce to a simmer. When the parsnips are soft (fork tender), remove the saucepan and pour into a colander to strain the liquid.
- Blend: In a blender, add the milk, butter, and salt. Pour in the strained parsnips and the garlic. Cover and then blend or purée until combined and smooth.
- Serve: Place in a bowl and then top with fresh thyme. Serve warm with your favorite recipes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
