Parsnip Puree is a creamy, velvety side dish that offers a delightful alternative to mashed potatoes. With its slightly sweet flavor and smooth texture, this dish pairs perfectly with roasted meats, hearty stews, or a simple green salad. It’s easy to make and can be seasoned to taste, making it a versatile addition to any meal.
Why You’ll Love This Recipe
- Deliciously creamy: The pureed parsnips create a smooth and velvety texture.
- Naturally sweet: The parsnips have a subtle sweetness, making them a comforting side dish.
- Easy to prepare: With just a few simple ingredients, you can have a dish that’s both delicious and sophisticated.
Ingredients
For the Parsnip Puree
- Parsnips: The main ingredient, providing a naturally sweet, earthy flavor.
- Butter: Adds richness and creaminess to the puree.
- Heavy cream: Helps achieve a smooth, velvety texture.
- Garlic: For a touch of savory depth and fragrance.
- Salt: Enhances the flavors and balances the sweetness of the parsnips.
- Black pepper: Adds a hint of spice and balances the richness.
- Fresh herbs (optional): Thyme or rosemary can be added for extra flavor, if desired.
Instructions
Step 1: Prepare the Parsnips
- Peel the parsnips and cut them into uniform pieces, about 1-inch thick.
- Place the parsnips in a large pot and cover with cold water. Add a pinch of salt to the water.
Step 2: Cook the Parsnips
- Bring the water to a boil over medium-high heat. Reduce the heat and simmer for about 15-20 minutes, or until the parsnips are fork-tender.
- Drain the parsnips and set them aside.
Step 3: Make the Puree
- In a large saucepan, melt the butter over medium heat.
- Add the minced garlic and sauté for 1-2 minutes, until fragrant.
- Add the cooked parsnips to the saucepan and stir to coat them in the butter and garlic.
- Gradually add the heavy cream and cook for another 3-4 minutes, mashing the parsnips with a potato masher or a fork until they are smooth and creamy.
- Season with salt and black pepper to taste. Add fresh herbs (optional) if you prefer.
Step 4: Serve
- Transfer the parsnip puree to a serving dish and serve warm as a side dish.
Nutrition Facts (per serving)
Servings: 4
Calories: 150
Total Fat: 9g
Saturated Fat: 5g
Cholesterol: 25mg
Sodium: 200mg
Carbohydrates: 18g
Fiber: 4g
Sugar: 7g
Protein: 2g
FAQ
Q1: Can I use any other vegetables instead of parsnips?
A1: Yes, you can substitute carrots, sweet potatoes, or cauliflower for parsnips if desired. The cooking method and seasoning can remain the same.
Q2: Can I make this recipe ahead of time?
A2: Yes, you can make the parsnip puree a day ahead. Store it in an airtight container in the fridge and reheat on the stovetop or in the microwave with a splash of cream.
Q3: Can I freeze parsnip puree?
A3: Yes, you can freeze the parsnip puree for up to 3 months. Let it cool completely before transferring to an airtight container or freezer bag. Thaw it in the fridge overnight before reheating.
Q4: How can I make this puree dairy-free?
A4: To make the parsnip puree dairy-free, substitute the butter with olive oil or coconut oil and the heavy cream with coconut cream or almond milk.
Q5: Can I add other spices to the puree?
A5: Yes, you can experiment with adding nutmeg, cumin, or paprika for a unique flavor. Adjust to taste.
Q6: Can I make this puree without garlic?
A6: Yes, you can skip the garlic and simply season the puree with salt, pepper, and fresh herbs for a simpler flavor.
Q7: How can I make the puree smoother?
A7: For an ultra-smooth texture, you can use an immersion blender or food processor instead of mashing the parsnips by hand.
Q8: What can I serve this puree with?
A8: Parsnip puree pairs wonderfully with roasted meats, such as beef, pork, or chicken, or it can be served alongside hearty stews and roasts.
Q9: How should I store leftovers?
A9: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop with a little extra cream or milk to restore the creamy texture.
Q10: Can I make this puree spicier?
A10: Yes, you can add a pinch of cayenne pepper or chili flakes for a bit of heat to balance the sweetness of the parsnips.
This Parsnip Puree is a delicious and versatile side dish that will add warmth and flavor to any meal!
PrintParsnip Puree
This creamy, nutty parsnip puree is an ideal side dish that pairs well with various meals. It has a light and fluffy texture, perfect for both everyday meals and special occasions.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
- Category: Side Dish
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 5 medium parsnips (1 pound), peeled and chopped into 1-inch pieces
- 1 medium cauliflower (2 pounds), broken into pieces, including the cores
- 5 cloves roasted garlic
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- ½ tablespoon fresh lemon juice
- ½ to 1 teaspoon sea salt
- 1 heaping teaspoon minced rosemary
- Freshly ground black pepper, to taste
Instructions
- Prepare the Vegetables:
- Bring a large pot of salted water to a boil.
- Add the parsnips and cauliflower to the boiling water.
- Boil for 10 to 12 minutes, or until the vegetables are fork-tender.
- Drain well and transfer to a blender.
- Add Flavors:
- To the blender, add the roasted garlic, olive oil, lemon juice, ½ teaspoon of salt, and a pinch of black pepper.
- Blend until smooth, using a blender baton to push down the contents if needed.
- If the mixture is too thick, add a little water or broth sparingly until smooth.
- Season and Finish:
- Taste and adjust the seasoning, adding more salt if necessary.
- Transfer the puree to a serving bowl.
- Stir in the minced rosemary while the puree is still warm.
- Drizzle with a little more olive oil and add additional black pepper if desired.
- Serve: Serve the parsnip puree hot as a creamy, comforting side dish.
Notes
- Roasting Garlic: Roasting garlic in advance can save time. You can store any extra roasted cloves in the freezer for future use.
- Consistency: Adjust the consistency of the puree carefully with water or broth to maintain a smooth, thick texture.
- This puree can be served alongside roasted meats, grilled vegetables, or as a comforting side for a cozy meal.
Nutrition
- Serving Size: /4 of the total recipe
- Calories: 140kcal
- Sugar: 6g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg