Perfect Parsnip Puree

This easy parsnip puree is the perfect rich and creamy veggie addition to your festive feasting. It is slightly sweet with a hint of spice and is super versatile too.

Why you’ll love this recipe

• Parsnip puree is super tasty and so easy to make, it makes a nice change from roasted parsnips and pairs perfectly with all those other goodies that make up our festive feasts.
• Parsnips are an inexpensive vegetable and finding different ways to use them will help keep your shopping budget in good order.
• You can serve this parsnip mash with everything from Christmas dinner to sausages and chops, you can even turn leftovers into soup!

The inspiration for this recipe

We love veggies in this house and parsnips are often on the menu, especially in the form of soups, like my cream of parsnip soup and my curried parsnip soup and carrot and parsnip soup.

At Christmas there is always so many roasted things on the plate that I like to shake things up a bit texture wise so do this lovely creamy parsnip puree to make things more interesting.

Ingredients for pureed parsnips

There are just a few ingredients to add to the humble parsnip to make it the perfect side for your festive feast;

Parsnips – the star of the show of course. Make sure that they are in good shape and not bruised and soft in places.

Garlic – this adds extra flavour to your mashed garlic and depth too so don’t miss it out.

Herbs and spices – I like to add thyme when I am cooking parsnips in any way, thyme and parsnips are a marriage made in heaven. The spices I’m using here are cinnamon and nutmeg, both add warmth and just a hint of spice without being overpowering.

Fat – you need some fat to make a good puree of any type and I use butter and double cream in this parsnip puree recipe for the perfect rich and creamy texture.

Extras – to make this creamed parsnip recipe extra special you can add a dash of brandy and a spoonful of parmesan to the finished puree.

The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.

How to make parsnip puree

Turning the parsnip into the star of the show couldn’t be easier.

Start by peeling your parsnips. You can keep your peelings in a bag in the freezer to use to make vegetable stock at a later date or chuck them on the compost pile.

Chop the parsnips and add them to a pan with water and add the thyme and some salt. Boil for 15-20 minutes or until tender.

Note; If you are not going to cook your parsnips right after peeling and cutting always put them into water to stop discolouration.

While the parsnips are bubbling away you can be roasting the garlic in the oven just wrapped in foil. This will make the garlic so much sweeter and remove any harshness. It is well worth taking this extra little step to make this parsnip mash extra special.

Drain the parsnips and allow them to steam gently and dry out a bit. Discard the thyme that you cooked with them.

Pop the roasted garlic out of its skin and add to the parsnips in bowl.

Use a stick blender to puree the parsnips to get a lovely smooth texture. This is when you add in your other ingredients, the cinnamon, nutmeg, butter, double cream (heavy cream in USA).

Season with salt and white pepper (using black pepper with give this luscious parsnip mash a speckled appearance, so stick to white pepper) and add those extras like grated parmesan and a dash of brandy if you like.

You can serve your parsnip puree now or you can take it one step further and press the pureed parsnips through a sieve to get a really smooth and velvety finish.

I like to add some melted butter (or a little olive oil) to my finished bowl of creamed parsnips and a sprinkling of thyme leaves and fresh parsley too.

How to serve parsnip puree

Serve your creamed parsnips as one of the sides for your Thanksgiving or Christmas dinner alongside the turkey and all the usual trimmings.

Parsnip puree makes a great dip served either warm or hot with some bread, crackers or veggies to dip into it.

You can serve creamy parsnip mash alongside simple sausages, andy sort of roast or with chops and steak.

Use this parsnip puree as a topping for a cottage or shepherd’s pie instead of the usual mashed potato or on top of a fish pie too.

You can even add some vegetable or chicken stock and turn your parsnip puree into a luxurious and tasty cream of parsnip soup.

How many does this serve?

This parsnip mash will serve 2-3 people as a side dish. You can just double up the recipe to suit however many people you are catering for.

Looking for more super tasty sides for the holidays? Then check these out before you go;

Whisky glazed Vichy style carrots

Brussels sprouts with chorizo and rosemary

Easy vegetarian Christmas stuffing

Luxurious bread sauce

Homemade cranberry sauce

For more festive inspiration check out the Christmas section of my web site.

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.