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.

Can you make parsnip puree without milk?

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.

What's the best way to cook parsnips for mash?

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.

Parsnip Puree

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

Scale

2 pounds parsnips, peeled and cut into chunks
2 cloves garlic
2 tablespoons butter
1/4 cup sour cream
1/4 cup whole milk
1/4 teaspoon salt (or to taste)
1/4 teaspoon ground black pepper (or to taste)
fresh thyme, finely chopped (optional, for garnish)

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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