Prep Time 15 minutes minutes
Cook Time 15 minutes minutes
Total Time 30 minutes minutes
To a saucepan or a large pot, add the chopped parsnips, cover with water and bring to a boil. Add ½ teaspoon of salt to the water, and cook for 10-15 minutes or until the parsnips are fork tender.
Drain and carefully transfer the cooked parsnips to a blender jug or a food processor, add the milk, cream, butter, garlic, salt, and pepper. Blend until smooth. If necessary add a little bit of water to thin out the consistency.
Transfer to a serving bowl.
Use a good blender: This method works best with a high speed, high powered blender, like a Vitamix. You can use a regular blender, but you won’t get quite the same creamy result.
Calories: 257kcal | Carbohydrates: 23g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 326mg | Potassium: 480mg | Fiber: 6g | Sugar: 6g | Vitamin A: 667IU | Vitamin C: 20mg | Calcium: 85mg | Iron: 1mg