Creamy Parsnip Puree Recipe
User Reviews
5
Creamy Parsnip Puree Recipe
Description
This recipe begins by peeling and evenly chopping parsnips before boiling them in salted water with minced garlic and a bay leaf until tender. After draining and removing the bay leaf, the parsnips are returned to the pot and combined with butter and Greek yogurt, then blended smooth using an immersion blender. Seasoning with salt and freshly ground black pepper balances the flavor.
The resulting puree is creamy with a gentle sweetness from the parsnips and richness from the butter and yogurt. The garlic adds aromatic depth without overwhelming. Garnishing with melted butter and chopped fresh parsley adds a fresh herbal note and a bit of gloss for appeal.
This versatile side fits well with roasted meats or as a comforting vegetarian accompaniment. Alternatives like roasting the parsnips before pureeing add a deeper caramelized flavor. Incorporating other root vegetables or herbs can customize the flavor profile. It can be made ahead and stored refrigerated or frozen for convenience, reheated gently to preserve texture.
Ingredients
- 2 pounds parsnip 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 freshly ground
- ¼ cup parsley for garnish, chopped, fresh
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.
Notes
- Roast parsnips at 400°F for 20 minutes as an alternative to boiling to develop caramelized notes.
- Use chicken broth instead of water when cooking for added flavor.
- Combine parsnips with other root vegetables like carrots, sweet potatoes, or rutabaga for variation.
- Blend with fresh herbs such as thyme, sage, green onions, or chives for different flavor accents.
- Make ahead and store in an airtight container in the refrigerator for up to one day; reheat gently.
- Leftovers keep well in the fridge for 2-3 days or freeze for up to 3 months; thaw overnight before reheating.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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