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Overhead shot of creamy parsnip puree served in a beige and green bowl
5 from 1 vote

Parsnip Puree

Parsnip Puree is a creamy, sweet, and nutty side dish that goes well with everything! Similar to mashed potatoes, but with an extra, sophisticated flavor kick.
Author Diana
Servings 4 servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 1 pound (450g) parsnips peeled and chopped
  • ¼ cup milk 2% (semi-skimmed in the UK)
  • ½ cup heavy cream (double cream in the UK)
  • 2 tablespoons unsalted butter
  • 2 cloves roasted garlic optional
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper


  • 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