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Creamy Parsnip Puree

Creamy Parsnip Puree

A velvety, slightly sweet puree made from roasted parsnips blended with butter and cream, offering a sophisticated alternative to mashed potatoes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course dinner
Cuisine European
Servings 6 servings
Calories 180 kcal

Ingredients
  

  • 1200 g parsnips, peeled and cut into 2.5 cm pieces
  • 3 cloves garlic, crushed and peeled
  • 120 ml heavy cream at room temperature
  • 16 g unsalted butter, softened
  • 1 tablespoon fresh thyme or other herbs
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions
 

  • 1.Prep Parsnips: Cut into even 1-inch pieces.
    2.Cook:
    Boil in salted water 15-20 mins until tender
    OR roast at 400°F (200°C) for 25 mins for deeper flavor
    3.Puree: Blend cooked parsnips with butter, cream, and stock until smooth.
    4.Season: Add salt, pepper, nutmeg, and thyme. Adjust consistency with stock.
    5.Serve: Garnish with fresh herbs.

Notes

  • For dairy-free, use olive oil and coconut cream
  • Add 1 roasted garlic clove for complexity
  • Can be made 2 days ahead and reheated
Keyword Creamy Parsnip Puree