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5.0 from 156 votes

Parsnip Puree

This parsnip puree has a delicious nutty flavor and light, fluffy texture. We love it as a healthy holiday side dish.

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 6 to 8 as a side
Course: Side Dish
Cuisine: American

Ingredients

  • 5 medium parsnips (1 pound) peeled & chopped into 1-inch pieces
  • 1 medium cauliflower (2 pounds) broken into pieces, including the cores
  • 5 cloves roasted garlic
  • 2 tablespoons extra-virgin olive oil more for drizzling
  • ½ tablespoon fresh lemon juice
  • ½ to 1 teaspoon sea salt
  • 1 heaping teaspoon minced rosemary
  • freshly ground black pepper to taste

Instructions

    Cup of Yum
  1. Tip: roast the garlic in advance and store any extra cloves in the freezer.
  2. Bring a large pot of salted water to a boil and boil the parsnips and cauliflower for 10 to 12 minutes or until fork tender. Transfer to a blender.
  3. Add the roasted garlic to the blender along with the olive oil, lemon juice, ½ teaspoon of salt, and a pinch of pepper. Blend, using the blender baton to push down the contents, and blend to a smooth consistency. If necessary, add a bit of water or broth to get the blender moving, but do so sparingly so the puree doesn’t become too thin. Taste and add the additional ½ teaspoon of salt, if desired.
  4. Transfer to a serving bowl and stir in the rosemary while the mash is still warm. Add a drizzle of olive oil, more pepper, if desired, and serve hot.