Creamy Parsnip Puree Recipe

Name: Creamy Parsnip Puree Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Ingredients: 2 pounds parsnips; 2 cloves garlic; 1 bay leaf; ¼ cup butter; ½ cup Greek yogurt; Salt & freshly ground black pepper; ¼ cup chopped fresh parsley

User Reviews

5.0

144 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
6 servings
Calories
194 kcal
Course
Side Dish
Cuisine
American

Creamy Parsnip Puree Recipe

Piper Stevens

Report

This creamy parsnip puree recipe is a delicious change from mashed potatoes and just as simple to make. This simple side dish goes with everything!

Share:

I Made This!

108 people made this

Print

28 people printed this

Save this

86 people saved this

Ingredients

Servings

2 pounds parsnips About 4 medium. Peeled and cut into uniform chunks
2 cloves garlic minced
1 bay leaf
¼ cup butter plus extra, melted for garnish
½ cup Greek yogurt
Salt & freshly ground black pepper
¼ cup chopped fresh parsley for garnish

Add to Shopping List

Instructions

With a vegetable peeler, peel the parsnips, and slice of the stems and tip of the root ends. Cut the parsnips into evenly sized pieces. You will need to cut the biggest sections at the top of each parsnip into halves or quarters.
Put the parsnip pieces, garlic, and bay leaf into a large pot and add enough water to cover them by one inch. Generously salt the water. Bring to a boil over medium high heat.
Boil until tender, about 10 minutes. Drain in a colander. Remove and discard the bay leaf.
Return the cooked parsnips to the pot and add the butter and Greek Yogurt.
Use an immersion blender to blend into a smooth puree. Season with salt and black pepper to taste.
Garnish with melted butter and parsley before serving.

Equipments used:

Notes

Roast: You can roast the parsnips instead of boiling them. Roast the peeled and cubed parsnips on a baking sheet in a 400° oven for 20 minutes, or until tender. Then follow the directions for making the puree. Roasting will give the parsnips a golden brown color.
Cooking liquid: Instead of water, try using chicken broth for a flavor boost.
Combine: Cook parsnips with cauliflower or other root veggies like carrots, sweet potatoes, rutabaga, or potatoes. Try using cabbage for a twist on Irish mashed potatoes.
Blend: You can use a potato masher but it won't have the same smooth and creamy texture and you will have a parsnip mash, rather than a parsnip puree. An immersion blender saves on extra steps as well as clean up, and it's a great tool to have in any kitchen. However, you can also transfer the ingredients to a high-speed blender or the bowl of a food processor, and puree them that way. I don't recommend using a regular blender.
Fresh Herbs: Use your favorite fresh chopped herbs. The flavor of the parsnips is complimented by thyme, and you can use fresh thyme leaves instead of parsley. Fried sage leaves, green onions, or chives are also a delicious garnish. I sometimes add a pinch of red pepper flakes, or blend in roasted garlic rather than use fresh garlic.
Make ahead: You can make this side dish ahead up to one day in advance, and store in an airtight container in the fridge. Reheat in the microwave.
Storage: After cooling completely, store leftover parsnip puree in an airtight container in the fridge for 2-3 days. Reheat in the microwave.
Freezing: Pack into a freezer safe container and freeze for up to 3 months. Defrost overnight in the fridge, and reheat in the microwave, or in a saucepan over medium heat.

Nutrition Information

Show Details

Serving 1serving Calories 194kcal (10%) Carbohydrates 28g (9%) Protein 4g (8%) Fat 8g (12%) Saturated Fat 5g (25%) Polyunsaturated Fat 0.4g Monounsaturated Fat 2g Trans Fat 0.3g Cholesterol 21mg (7%) Sodium 84mg (4%) Potassium 611mg (17%) Fiber 8g (32%) Sugar 8g (16%) Vitamin A 449IU (9%) Vitamin C 29mg (32%) Calcium 81mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 194 kcal

% Daily Value*

Serving	1serving
Calories	194kcal	10%
Carbohydrates	28g	9%
Protein	4g	8%
Fat	8g	12%
Saturated Fat	5g	25%
Polyunsaturated Fat	0.4g	2%
Monounsaturated Fat	2g	10%
Trans Fat	0.3g	15%
Cholesterol	21mg	7%
Sodium	84mg	4%
Potassium	611mg	13%
Fiber	8g	32%
Sugar	8g	16%
Vitamin A	449IU	9%
Vitamin C	29mg	32%
Calcium	81mg	8%
Iron	1mg	6%