This Creamy Parsnip Puree comes together in about 30 minutes and all in one pot for a quick and easy side dish that your family will love! Plus, it’s a great way to clean out the fridge using whatever you have on hand. Let’s dig in!
Ingredients for the Best Parsnip Puree
- 2 pounds of parsnips, peeled and cut into 1-inch pieces
- 2 cups of whole milk, feel free to swap in almond milk or any other milk you have!
- 1 bay leaf, don’t rush this part, the flavor it brings is worth it!
- 2 sprigs of fresh thyme or whatever fresh herbs you have lying around. Rosemary works too!
- 3 tablespoons of cold butter: European-style if possible for that extra richness!
- 2 tablespoons of heavy cream: because we all deserve a little indulgence!
- Salt to taste: just a couple pinches should do it.
- White pepper to taste: for a gentle kick!
Let’s Get Cooking!
Prep the Parsnips: Peel the parsnips and chop them into 1-inch pieces. It doesn’t have to be perfect, just try to keep them uniform so they cook evenly. The smell of fresh parsnips is just divine!
Combine Ingredients: Place the parsnip pieces in a heavy-bottomed saucepan along with the whole milk, bay leaf, and thyme. Make sure the milk covers the parsnips completely.
Cook Until Tender: Bring the mixture to a gentle simmer over medium-low heat. You’ll want to keep it bubbly but not boiling. Cook for 15-20 minutes, stirring occasionally, until the parsnips are fork-tender.
Remove the Herbs: Once tender, take out those bay leaves and thyme sprigs, nobody wants to bite into those! Drain the parsnips, but don’t toss out the cooking liquid just yet. You’ll need it to create that silky smooth puree.
Blend It Up: Transfer the cooked parsnips into your food processor. This step is where the magic happens! Blend until smooth. Feel free to drizzle in some of the reserved cooking liquid until it reaches the texture you like. Smooth, creamy perfection!
Strain for Extra Smoothness: For a super silky puree, strain it through a coarse mesh strainer, then through a fine-mesh sieve. I know it sounds like extra work, but trust me, it’s worth it!
Finalize the Flavor: Return the puree to the saucepan over low heat. Here’s the best part: whisk in the cold butter and heavy cream. Oooh, it’s going to be so rich! Season with a couple pinches of salt and white pepper to taste. If it’s too thick, slowly stir in more of that reserved milk until it’s just the way you like it.
Serve and Enjoy: Ladle that gorgeous puree into bowls and serve warm. Bravo! You’ve just made a deliciously creamy side that pairs beautifully with any main dish!
If you loved this Parsnip Puree, be sure to check out my Spiced Parsnip Soup or my Air Fryer Parsnip Fries!
Why This Recipe Works
Quick & Easy
This parsnip puree comes together in under 30 minutes, making it a perfect option when you need a quick and easy side dish to accompany any meal.
Minimal Cleanup Required
The recipe is all made in one pot, so you’ll love how it cuts down on dishes, because let’s be honest, who enjoys washing pots and pans?
Customizable
What’s even better? You can personalize this puree to fit your taste. Use whatever herbs you have handy or throw in some roasted garlic for an extra twist of flavor.
Comfort Food
Parsnips, when cooked and pureed, become incredibly creamy and filled with tons of flavor that wraps around you like a warm hug. Trust me; it’s comfort food at its best!
Perfect for Meal Prep
Thinking ahead? This puree is make-ahead friendly and can be stored in the fridge for a few days. I like getting it ready on Sundays when I prep for the week ahead.
Serving and Storage Tips
How to Serve This Parsnip Puree
This smooth parsnip puree pairs wonderfully with roasted meats, sautéed greens, or even a lovely vegetarian dish! You can use it as a base for proteins like seared chicken or fish, or simply enjoy it as a side to a hearty salad.
Storage
The puree can be kept in the refrigerator for up to 4 days. Just make sure to store it in an airtight container to keep it fresh and flavorful.
Reheating Instructions
To reheat, you can gently warm it up in a saucepan over low heat. Don’t forget to stir it occasionally and add a splash of milk if it thickens up too much. Alternatively, you can reheat it in the microwave, stirring occasionally so it heats evenly.
Freezer Friendly
Yes! This parsnip puree is freezer-friendly. Simply portion it out into freezer-safe containers, and it should last for up to 3 months. Just thaw it in the fridge overnight and reheat when you’re ready to enjoy.
So, there you have it, my beloved parsnip puree recipe! I guarantee it’s going to become a staple in your kitchen, just like it is in mine. It’s creamy, delicious, and so easy to make that you’ll find yourself creating it time and time again. Happy cooking, friends!
And remember, cooking should be about having fun in the kitchen and bringing joy to your table. Embrace the mess and enjoy every bite of your parsnip puree!
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Easy Parsnip Puree
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A deliciously creamy comfort food that comes together in about 30 minutes and is perfect for busy weeknight dinners.
Ingredients
- 2 pounds of parsnips, peeled and cut into 1-inch pieces
- 2 cups of whole milk (or any other milk)
- 1 bay leaf
- 2 sprigs of fresh thyme (or other fresh herbs)
- 3 tablespoons of cold butter
- 2 tablespoons of heavy cream
- Salt to taste
- White pepper to taste
Instructions
- Peel the parsnips and chop them into 1-inch pieces.
- Place the parsnip pieces in a heavy-bottomed saucepan along with the milk, bay leaf, and thyme.
- Bring the mixture to a gentle simmer over medium-low heat and cook for 15-20 minutes until parsnips are fork-tender.
- Remove bay leaf and thyme, drain parsnips but reserve the cooking liquid.
- Transfer cooked parsnips to a food processor and blend until smooth, adding reserved liquid as needed.
- Strain the puree through a coarse mesh strainer and then a fine-mesh sieve for extra smoothness.
- Return the puree to the saucepan, whisk in cold butter and heavy cream, and season with salt and white pepper to taste.
- Serve warm in bowls.
Notes
Feel free to customize with leftover herbs or garlic. This puree can be made ahead and stored in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 35mg