- Recipe: Parsnip Puree
- Writer: Lizzie Green
- Content-Type: Food Blog
This parsnip puree is like the fluffiest mashed potatoes you can imagine. Thanks to the parsnips and roasted garlic, it’s rich, nutty, and delicious.
This year, this parsnip puree is taking the place of the mashed potatoes for our Thanksgiving dinner. You might be wondering, “What?! That’s crazy!” You’re not alone. That’s what Jack thought too.
He’s a big mashed potato purist. Last year’s cauliflower mashed potatoes were a push for him, but parsnip puree sans potatoes sounded rather wild.
Well, good news! Both of us couldn’t stop eating the puree by the spoonful before it made it to the table. It’s rich and nutty, with great light and fluffy texture. Mashed-potato-purist approved! Jack enjoyed this recipe, and I hope you will too.
Parsnip Puree Recipe Ingredients
Here’s everything you’ll need to prepare this parsnip puree recipe:
- Parsnips! If you’ve never cooked with parsnips before, you’re in for a treat. They have a nutty, rich flavor that makes this puree incredibly unique.
- Cauliflower — Many parsnip puree recipes call for cream or butter, but blended cauliflower gives the same creamy, rich texture. It’s so much healthier, too!
- Roasted garlic – It accentuates the nutty flavor of the parsnips.
- Lemon juice – For brightness.
- Fresh rosemary — It adds an earthy, comforting fall flavor.
- Olive oil — It adds enough richness to make this decidedly healthy dish taste the proper amount of unhealthy. Yum!
Just add salt and pepper to let all the flavors explode!
How to Make It?
Another reason that I enjoy this recipe as compared to mashed potatoes is that it’s so dang easy!
You make it in the blender, so there’s no mashing (or fretting that your potatoes will be sticky or lumpy) involved. If you can, use a high-speed blender to get a particularly light, airy texture.
When you’re ready to cook, roast the garlic until it’s brown and soft. While it cooks, boil the parsnips and cauliflower until they’re both fork-tender.
When all the veggies are done, put them in the blender along with the olive oil and lemon juice.
Season with salt and pepper, and blend until the parsnip puree is absolutely smooth. Before you eat, toss in the minced rosemary and an extra drizzle of olive oil. Enjoy!
Like all the best fall side dishes, this parsnip puree reheats perfectly. Just combine it, store it in the fridge, (give it a stir) and reheat it when you’re ready to serve! Make it up to two days in advance.
|Prep Time: 10 mins
Cook Time: 40 minutes
Total Time: 50 minutes
Serves 6 to 8 as a side
This parsnip puree has a lovely nutty taste and airy, fluffy texture. We adore it as a healthy Christmas side dish.
- 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
- Tip: roast the garlic in advance and save any excess cloves in the freezer.
- Bring a large pot of salted water to a boil and cook the parsnips and cauliflower for 10 to 12 minutes or until fork tender. Transfer to a blender.
- 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 touch of water or broth to keep 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 required.
- Transfer to a serving basin and mix in the rosemary while the mash is still warm. Add a dab of olive oil, and extra pepper, if desired, and serve hot.