Parsnip puree is a velvety, luxurious side dish that elevates any meal with its rich, subtly sweet flavor. Roasting the parsnips brings out their natural caramelized notes, while blending them creates a smooth, creamy texture that melts in your mouth.
In just 50 minutes, you can whip up this elegant dish that pairs beautifully with roasted meats or hearty stews.
The earthy sweetness of parsnips, combined with a hint of butter and cream, makes this puree a comforting yet sophisticated addition to your table.
Its silky consistency and warm, nutty undertones will have everyone reaching for seconds. Perfect for weeknights or special occasions, this recipe is as effortless as it is impressive.
What You’ll Need for Parsnip Puree
- 5 medium parsnips (1 pound), peeled & chopped into 1-inch pieces
- 1 medium cauliflower (2 pounds), broken into pieces, including the cores
- 5 cloves roasted garlic (roast in advance; store extras in the freezer)
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- ½ tablespoon fresh lemon juice
- ½ to 1 teaspoon sea salt (adjust to taste)
- 1 heaping teaspoon minced rosemary
- Freshly ground black pepper, to taste
How to Make Parsnip Puree
- Prepare the vegetables: Bring a large pot of salted water to a boil. Add the parsnips and cauliflower and boil for 10 to 12 minutes, or until fork-tender. Drain and transfer to a blender.
- Blend the mixture: Add the roasted garlic, olive oil, lemon juice, ½ teaspoon of salt, and a pinch of pepper to the blender. Blend until smooth, using the blender baton to push down the contents. If needed, add a small amount of water or broth to help blend, but avoid making the puree too thin.
- Adjust seasoning: Taste the puree and add the remaining ½ teaspoon of salt if desired.
- Finish and serve: Transfer the puree to a serving bowl. Stir in the rosemary while the mash is still warm. Drizzle with olive oil, add more pepper if desired, and serve hot.
Perfect Pairings: Serving Suggestions
This creamy Parsnip Puree is a versatile side dish that pairs beautifully with roasted meats like chicken, pork, or beef.
For a vegetarian option, serve it alongside grilled portobello mushrooms or a hearty lentil stew. A sprinkle of toasted nuts or a dollop of herb-infused butter can add a delightful finishing touch.
Storage & Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the puree in a saucepan over low heat, adding a splash of water or broth to restore its creamy texture. Avoid microwaving, as it can make the puree grainy.
Time-Saving Hacks
To save time, roast the garlic in bulk and freeze the cloves in small portions for future use. You can also chop the parsnips and cauliflower a day ahead and store them in the fridge. If you’re in a rush, use pre-chopped cauliflower florets to cut down on prep time.
Recipe Variations to Try
For a richer flavor, swap the olive oil for butter or add a splash of cream. If you’re feeling adventurous, mix in a pinch of nutmeg or curry powder for a unique twist. You can also substitute the cauliflower with potatoes for a more traditional mash texture.
Equipment Guidance
A high-speed blender works best for achieving a silky-smooth puree, but an immersion blender or food processor can also do the job. If using a blender, be sure to use the baton to push down the ingredients safely and avoid overloading the container.
Parsnip Puree
Ingredients
- 5 medium parsnips 1 pound, peeled & chopped into 1-inch pieces
- 1 medium cauliflower 2 pounds, broken into pieces, including the cores
- 5 cloves Roasted Garlic
- 2 tablespoons extra-virgin olive oil more for drizzling
- ½ tablespoon fresh lemon juice
- ½ to 1 teaspoon sea salt
- 1 heaping teaspoon minced rosemary
- Freshly ground black pepper to taste
Instructions
- Tip: roast the garlic in advance and store any extra cloves in the freezer.
- Bring a large pot of salted water to a boil and boil the parsnips and cauliflower for 10 to 12 minutes or until fork tender. Transfer to a blender.
- Add the roasted garlic to the blender along with the olive oil, lemon juice, ½ teaspoon of salt, and a pinch of pepper. Blend, using the blender baton to push down the contents, and blend to a smooth consistency. If necessary, add a bit of water or broth to get the blender moving, but do so sparingly so the puree doesn’t become too thin. Taste and add the additional ½ teaspoon of salt, if desired.
- Transfer to a serving bowl and stir in the rosemary while the mash is still warm. Add a drizzle of olive oil, more pepper, if desired, and serve hot.