Description
This creamy parsnip purée is a luscious, comforting side dish perfect for holiday meals or any occasion. Made with tender parsnips blended with butter and cream, it offers a smooth, velvety texture and subtle sweetness. A hint of garlic and nutmeg adds depth, while fresh herbs brighten the flavor, making it an elegant accompaniment to roasted meats or vegetables.
Ingredients
Scale
Main Ingredients
- 1 ½ pounds parsnips, peeled and chopped
- 2 tablespoons unsalted butter
- ½ cup heavy cream (or whole milk for lighter option)
- 1 clove garlic, smashed
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of nutmeg (optional)
- Chopped chives or parsley for garnish (optional)
Instructions
- Cook Parsnips: Place the chopped parsnips in a saucepan and cover with water. Add a pinch of salt and bring to a boil over medium-high heat. Reduce heat and simmer for 15–20 minutes, or until the parsnips are very tender. Drain well and return them to the pot.
- Warm Cream Mixture: In a small saucepan, warm the butter, heavy cream, and smashed garlic clove until just heated through. Be careful not to boil the mixture to preserve the flavor and texture. Remove the garlic clove from the mixture.
- Blend Purée: Add the warm cream and butter mixture to the cooked parsnips. Using an immersion blender or food processor, purée until smooth and creamy. Ensure the mixture is well blended for a velvety texture.
- Season and Garnish: Stir in the salt, black pepper, and a pinch of nutmeg if desired. Serve the purée warm, garnished with chopped chives or parsley to add freshness and color.
Notes
- You can substitute part of the parsnips with potatoes or cauliflower for a different flavor and texture.
- This purée pairs beautifully with roasted meats, poultry, or as a festive holiday side dish.
- For a lighter version, use whole milk instead of heavy cream.
- To make it vegan, substitute the butter with plant-based margarine and use a non-dairy milk alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: European
