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Parsnip Puree
5 from 3 votes

Parsnip Puree

Parsnip Puree is a tasty side dish featuring sweet and creamy parsnips combined with roasted garlic and rich butter, plus Parmesan and thyme. It's easy enough for every day, yet impressive enough for holidays!

Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
Servings: 4 servings
Calories: 353 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 1 garlic medium-sized head
  • 1 teaspoon olive oil
  • 4 cups parsnip about 5 large parsnips, peeled, diced
  • ½ cup potato about 1 medium potato, Yukon Gold variety, peeled and diced
  • 1½ teaspoons kosher salt divided, Morton brand
  • ¼ teaspoon black pepper freshly cracked
  • ¼ cup half-and-half
  • 4 tablespoons butter unsalted
  • 1 teaspoon thyme plus a bit more for garnish, minced fresh
  • ½ cup Parmesan Cheese grated

Instructions

    Cup of Yum
  1. Preheat oven to 400° F.
  2. Cut ¼” off the top of the head of garlic, making sure that all of the cloves are cut open and the root and bulb remain intact. Place garlic bulb on a double layer of foil, then drizzle the cut side of the garlic with olive oil.
  3. Wrap the garlic up loosely with the foil and place it in a small oven-safe dish. Roast for about 35 minutes, or until the garlic is golden brown, softened, and fragrant. Set aside to cool.
  4. Add the parsnips, potato, and 1 teaspoon salt to a medium saucepan. Add enough water to just barely cover the vegetables and then place the pan over high heat.
  5. Bring the water to a boil and then reduce the heat to medium to medium-high. Boil for 17-20 minutes, or until the parsnips are fork tender.
  6. Drain the water and return the vegetables to the pan. Add the remaining ½ teaspoon salt, pepper, half & half, butter, and thyme.
  7. Squeeze the roasted garlic out of the skins and into the parsnip puree.
  8. Use an immersion blender on low speed to mash the vegetables. Increase the speed of the blender and continue to puree until you reach your desired consistency. Blend as little or as much as you like, from a bit chunky to completely smooth.
  9. Stir in the grated Parmesan and season with additional salt and pepper, if needed. Transfer to a serving dish, if desired. Sprinkle with additional fresh thyme leaves, if desired. Enjoy hot.

Notes

  • Store any leftovers in an airtight container in the fridge for up to three days.

Nutrition Information

Serving 1 Calories 353kcal (18%) Carbohydrates 43g (14%) Protein 8g (16%) Fat 18g (28%) Saturated Fat 10g (50%) Polyunsaturated Fat 7g (41%) Cholesterol 47mg (16%) Sodium 731mg (30%) Fiber 8g (32%) Sugar 10g (20%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 353

% Daily Value*

Serving 1
Calories 353kcal 18%
Carbohydrates 43g 14%
Protein 8g 16%
Fat 18g 28%
Saturated Fat 10g 50%
Polyunsaturated Fat 7g 41%
Cholesterol 47mg 16%
Sodium 731mg 30%
Fiber 8g 32%
Sugar 10g 20%

* Percent Daily Values are based on a 2,000 calorie diet.