This fluffy, creamy Parsnip Puree looks like mashed potatoes but has a distinctly nutty flavor that sets it apart. It is quick and easy to make too! Just simmer the parsnips and garlic until tender, then blend with other ingredients until silky smooth. They're perfect for soaking up gravies or sauces, and are a delicious alternative to traditional mash for the holidays and beyond.

Did you know parsnips are related to both carrots and parsley? The combination of those two flavors sums up what parsnips taste like really well. They're slightly sweet with a nutty, aromatic flavor that holds up to hearty roasted meats, like Roast Turkey, Pork Tenderloin, or Prime Rib. But if you're worried it's too different for your holiday table, give it a try. This parsnip puree recipe turns out lusciously creamy every time, and even mashed potato purists give it rave reviews!
Why You'll Love This Parsnip Puree
- Ready in 20 minutes. This recipe sounds fancy but is super simple to make. I'm always amazed at how quickly this parsnip mash comes together! Unlike potatoes, which seem to take forever to soften up, this entire recipe only takes about 25 minutes. It's so handy for last-minute meals!
- Creamy and delicious. Some veggies just work so well when mashed (hello Mashed Potatoes!) and parsnips are one of those veggies. When cooked until tender and mashed with a bit of milk and butter, it turns so silky and velvety.
- Great for holidays. Parsnips are in season during the fall and winter. Their sweet, nutty flavor works well with other seasonal favorites and roasted meats, making them a natural fit for Thanksgiving dinner or your Christmas feast!
Ingredient Notes
To make this delicious Parsnip Puree, you will need the following ingredients (full measurements in recipe card below):
- parsnips - I recommend using large parsnips, which are easy to peel.
- garlic
- butter
- sour cream - for a little tanginess to offset the nutty flavor of the parsnips.
- whole milk - for creaminess.
- salt and pepper - added to taste.
- fresh thyme - this is optional, for garnish. Feel free to substitute with your favorite herb such as parsley, rosemary, or dill.
You will also need measuring cups and spoons, a large pot, strainer, fork, and an immersion blender or high-speed blender.
How to Make the Best Parsnip Puree
- Cook parsnips. Place parsnip chunks and whole garlic cloves in a large pot and cover with salted water (covering the parsnips by about an inch). Heat over high heat and bring to a boil. Reduce heat to low, cover, and simmer for 10-12 minutes, until the parsnips are tender when you insert a fork.
- Blend. Remove from heat, drain and place back in the pot. Use a hand-held immersion blender to puree the mixture until smooth, You can also use a food processor or blender to mash the parsnips and garlic.
- Add remaining ingredients. Add in the butter and sour cream and stir together until melted and well combined. Pour in the milk and stir to combine. Then, add the salt and pepper, to taste.
- Serve. Garnish with chopped thyme and serve as a side dish.
Recipe Variations
- Use broth. Infuse extra flavor into the parsnips by boiling them in veggie or chicken broth.
- Add potatoes. Combine both parsnips and white potatoes for an extra fluffy, creamy mash with a milder flavor.
- Play with different fats. Replace some of the butter with rendered bacon fat or add a drizzle of truffle oil for a deeply aromatic note.
How to Serve
This easy Parsnip Puree recipe is a delicious side dish that works well with roasted meats as it does with our vegetarian main dishes. Some of my favorite dishes to pair this with are:
- Easy Juicy Roasted Turkey Breast
- Garlic Butter Steak Bites
- Creamy Garlic Shrimp
- Stuffed Eggplant
- Roasted Spatchcock Chicken
- Glazed Honey Balsamic Pork Chops
- Lentil Meatballs
Recipe Tips and Tricks
- Use fat for flavor. Just like making mashed potatoes, these pureed parsnips need some fat to bring out the full depth of their flavor. I use a mixture of butter, whole milk, and sour cream. Cream cheese is a nice alternative to sour cream, and a little heavy cream can make this nutty side dish even more decadent.
- Use the right tools. Using a potato masher works, but you'll get a really smooth consistency using a hand blender.
- Start on low heat. Any time you cook root vegetables for mashing, start them in cold water for the creamiest texture.
Storing and Freezing Instructions
How to Store
Store leftover parsnip puree in an airtight container in the fridge for 3-4 days.
How to Reheat
Microwave individual portions for 2-3 minutes or warm the parsnip puree in a small pan on the stove with a splash of water or chicken stock.
How to Freeze
Store the leftovers in a freezer-safe storage container, then freeze for up to 3 months.
FAQ
Parsnips are long, white root vegetables that resemble white carrots. Although they are relatives of carrots, they're also related to parsley, which explains some of their rich, earthy flavor. They are usually harvested after the first frost, which makes them even sweeter. Then, they are roasted, turned into soup, or even mashed into a creamy parsnip puree to enjoy with roast chicken and other hearty meats.
Yes, but you will need non-dairy milk with a neutral flavor. Otherwise, your mashed parsnips will taste like coconut, which isn't exactly the flavor we're going for. If you need to avoid dairy, try full-fat coconut milk or dairy-free whipping cream, non-dairy sour cream, and butter-flavored shortening.
You'll need to boil the parsnips, similar to boiling potatoes. Peel and slice the parsnips, then cover with cold salted water and boil for 10-12 minutes or until fork tender. Strain, add the other ingredients, and blend until smooth. I find using a high speed blender or immersion works the best.
More Mashed Vegetable Recipes
- Best and Creamiest Mashed Potatoes
- Mashed Cauliflower
- Mashed Butternut Squash
- Brown Butter Mashed Potatoes
- Creamy Garlic Mashed Cauliflower
- Savoury Mashed Sweet Potatoes
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Recipe
Parsnip Puree
- Total Time: 25 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
This fluffy, creamy Parsnip Puree looks like mashed potatoes but has a distinctly nutty flavor that sets it apart. It is quick and easy to make too! Just simmer the parsnips and garlic until tender, then blend with other ingredients until silky smooth. They're perfect for soaking up gravies or sauces, and are a delicious alternative to traditional mash for the holidays and beyond.
Ingredients
- 2 pounds parsnips, peeled and cut into chunks
- 2 cloves garlic
- 2 tablespoons butter
- ¼ cup sour cream
- ¼ cup whole milk
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
- fresh thyme, finely chopped (optional, for garnish)
Instructions
- Place parsnip chunks and whole garlic cloves in a large pot and cover with salted water (covering the parsnips by about an inch). Heat over high heat and bring to a boil. Reduce heat to low, cover, and simmer for 10-12 minutes, until the parsnips are tender when you insert a fork.
- Remove from heat, drain and place back in the pot. Use a hand-held immersion blender to puree the mixture until smooth, You can also use a food processor or blender to mash the parsnips and garlic.
- Add in the butter and sour cream and stir together until melted and well combined. Pour in the milk and stir to combine. Then, add the salt and pepper, to taste.
- Garnish with chopped thyme and serve as a side dish.
Notes
How to store: Store leftover parsnip puree in an airtight container in the fridge for 3-4 days.
How to reheat: Microwave individual portions for 2-3 minutes or warm the parsnip puree in a small pan on the stove with a splash of water or chicken stock.
How to freeze: Store the leftovers in a freezer-safe storage container, then freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
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