Creamy Parsnip Puree
Everybody will fall in love with this dreamy, creamy parsnip purée! Made with roasted parsnips and a little cream, this is absolutely one of my favorite ways to cook parsnips! If you are a mashed potato purist, hear me out, because I’m betting that this outrageously creamy parsnip purée will hold its own on a table next to your favorite mashed potatoes any day. Parsnips are an underrated veggie in the US, something I hope this recipe helps remedy soon! If you are unfamiliar with them, think of carrot’s sweetness matched with potato’s creaminess, and you’ve got a parsnip. I love them, and this purée is my favorite way to serve them. I also love this roasted carrots and parsnips, but that’s for another day! Key Ingredients Parsnips: Often sold near other root vegetables, parsnips look like white carrots. Look for firm, smooth, and evenly colored parsnips with no soft spots. Olive Oil: For the best flavor, we roast our parsnips with olive oil before puréeing them. Feel free to substitute your favorite oil for the olive oil. Cream: Roasted parsnips already blend into a creamy purée, but I love adding a bit of cream to really make them special (similar to when making mashed potatoes). Nutmeg, Salt, and Pepper: I love nutmeg in this dish and especially love grating it myself (I think it tastes better). I’m also quite generous with the black pepper at the end. Parsnips: Often sold near other root vegetables, parsnips look like white carrots. Look for firm, smooth, and evenly colored parsnips with no soft spots. Olive Oil: For the best flavor, we roast our parsnips with olive oil before puréeing them. Feel free to substitute your favorite oil for the olive oil. Cream: Roasted parsnips already blend into a creamy purée, but I love adding a bit of cream to really make them special (similar to when making mashed potatoes). Nutmeg, Salt, and Pepper: I love nutmeg in this dish and especially love grating it myself (I think it tastes better). I’m also quite generous with the black pepper at the end. Creamy Parsnip Puree PREP 10 mins COOK 30 mins TOTAL 40 mins PREP 10 mins COOK 30 mins TOTAL 40 mins Roasted parsnips become ultra smooth and creamy after puréeing them. You can leave this parsnip purée plain, but we add a bit of cream and a touch of nutmeg to make it extra delicious. Serve this as you would mashed potatoes. I especially love this purée with roasted turkey (hello, Thanksgiving!), roasted chicken, and this incredible pork tenderloin with apples. 6 Servings You Will Need 2 pounds (450g) parsnips, peeled and cut into 1-inch pieces, 8 medium 2 tablespoons extra-virgin olive oil 1/4 cup (60ml) heavy cream or half-and-half, warmed 1/8 teaspoon nutmeg Salt and fresh ground black pepper Directions 1Preheat the oven to 400°F (200°C) and position an oven rack in the middle of the oven. For easy cleanup, line a large baking sheet with parchment paper. 2Add the parsnips to a bowl with 2 tablespoons of olive oil and 1/2 teaspoon of salt. Then, spread onto one layer on the baking sheet. 3Roast the parsnips until light golden brown around the edges, about 30 minutes. About halfway through roasting, toss the parsnips for even browning. 4Add the roasted parsnips to a food processor or blender with the cream and nutmeg. Purée until your desired consistency, add more water if necessary. Stir in a few grinds of pepper and season with salt to taste. Alternatively, mash the parsnips with a potato masher or use a food mill and stir in the other ingredients. 1Preheat the oven to 400°F (200°C) and position an oven rack in the middle of the oven. For easy cleanup, line a large baking sheet with parchment paper. 2Add the parsnips to a bowl with 2 tablespoons of olive oil and 1/2 teaspoon of salt. Then, spread onto one layer on the baking sheet. 3Roast the parsnips until light golden brown around the edges, about 30 minutes. About halfway through roasting, toss the parsnips for even browning. 4Add the roasted parsnips to a food processor or blender with the cream and nutmeg. Purée until your desired consistency, add more water if necessary. Stir in a few grinds of pepper and season with salt to taste. Alternatively, mash the parsnips with a potato masher or use a food mill and stir in the other ingredients. Adam and Joanne's Tips Storing: Parsnip purée can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, let it cool completely, then place them in a freezer-safe, airtight container. Thaw overnight in the fridge before reheating. The nutrition facts provided below are estimates. We assumed 1/2 teaspoon salt and the cream. Storing: Parsnip purée can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, let it cool completely, then place them in a freezer-safe, airtight container. Thaw overnight in the fridge before reheating. The nutrition facts provided below are estimates. We assumed 1/2 teaspoon salt and the cream. Nutrition Per Serving Serving Size 1 of 6 servings / Calories 171 / Total Fat 6.9g / Saturated Fat 1.9g / Cholesterol 5.6mg / Sodium 212.2mg / Carbohydrate 27.4g / Dietary Fiber 7.4g / Total Sugars 7.4g / Protein 2g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Fresh Pineapple Avocado Salsa Next Post: Roasted Carrots and Parsnips