Parsnip Puree

Total Time Prep: 10 min. Cook: 25 min.
Yield 8 servings
Test Kitchen Approved
Parsnip puree with cream and herbs turns a humble root vegetable into a rich and delicious side dish.

Ingredients

  • 2 pounds parsnips, peeled and chopped
  • 10 tablespoons butter, divided
  • 1 teaspoon salt, divided
  • 4 garlic cloves, minced
  • 1/2 cup whole milk
  • 1/4 cup heavy whipping cream
  • 1/4 teaspoon pepper
  • 1/4 teaspoon minced fresh thyme
  • 1/4 teaspoon minced fresh rosemary

Directions

  1. In a large stockpot, cover parsnips with water. Add 1/2 teaspoon salt; bring to a boil. Reduce heat; cook, uncovered, until very tender, 15-20 minutes. Drain and return to pan.
  2. Meanwhile, in a small saucepan , melt 2 tablespoons butter over medium heat. Add garlic, cook until fragrant, 1-2 minutes. Add milk, cream, remaining 1/2 teaspoon salt, pepper, thyme and rosemary. Pour over cooked parsnips. Add remaining 8 tablespoons cubed butter; stir until butter is melted.
  3. Place mixture in a food processor; puree until smooth, scraping the sides of the bowl as needed. Transfer to a serving dish.

Nutrition Facts

1/2 cup: 250 calories, 18g fat (11g saturated fat), 48mg cholesterol, 429mg sodium, 22g carbohydrate (6g sugars, 6g fiber), 2g protein.

Parsnip puree with cream, garlic and fresh herbs turns a humble root vegetable into a rich and earthy-sweet side dish. Parsnips look like knobby, pale carrots, and the two plants are closely related. As with carrots, parsnips taste sweeter after a frost, so they’ll taste extra delicious if you have the chance to buy them from local farmers in the winter. —Taste Recipes Test Kitchen
Recipe Creator

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