So easy and oh so delicious! Pureed parsnips are creamy, velvety, just a touch sweet, and a winter staple for our family. We serve this side dish at Thanksgiving, Christmas, and just for a quick side dish during the week that's ready in 15 minutes!
So what's the deal with these white carrot-looking veggies?
They're so unassuming, but wow wow wow tasty veggie goodness is coming your way.
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Why this recipe works
There's so much to love about these creamy pureed parsnips, but here are my favorite reasons to grab parsnips at the grocery store:
- super easy prep - just peel and chop
- throw the ingredients in a pan and simmer - the milk with steam the vegetables!
- parsnips are less sweet than carrots or squash, but have that root vegetable sweetness
- perfect for Christmas or Thanksgiving or alongside roasts and chicken during the week
- made on the stove top (great for holidays when the oven is full!)
- optional herb oil drizzle for a pop!
- easy to freeze for later or reheat throughout the week for meal prep or leftovers
Ingredients & Substitutions
Grab yourself a medium saucepan and the ingredients, this will be done before you know it.
Ingredients you'll need:
- parsnips
- butter
- milk
- salt and pepper
- if you go for the herb infused oil, you'll need rosemary and oil
Substitutions:
- This recipe can absolutely be made with other roots vegetables, try beets, carrots, squash…just do an equal weight substitution.
- Vegan butter and plant based milk are a simple substitution to make this recipe vegan!
- The recipe calls for white pepper, I like the slight difference in flavor but black pepper can definitely be used.
Should you peel parsnips?
It's recommended to peel the parsnips if you plan to purée them. It will create that silky smooth texture.
If you plan to roast or mash them, you can leave the skins on for a more rustic texture. Be sure to wash them really well before cooking!
How to Make Easy Puréed Parsnips
Make these in just a few steps!
- Peel the parsnips and chop them into ½ to 1 inch piece.
- In a medium sauce pan, add the parsnips, milk, butter, salt and pepper.
- Bring to just a. boil over medium to medium-high heat then reduce the heat to low and simmer, covered, until the parsnips are fork tender - about 10 minutes.
- Remove from the heat and blend smooth with an immersion blender.
That's it! You're done! So easy!
Serve right away or store in an airtight container and reheat before serving. The parsnip puree will stay good for about 5 to 7 days in an airtight, refrigerated container.
Can you freeze it?
Yes! If you make these or want to make them in advance to just thaw and reheat (hello easy prep!) you can definitely freeze them.
Let the parsnips cool completely. Transfer to a freezer bag. Press the puree down in the bag, removing as much air as possible before sealing and freezing.
Frozen parsnips should be good for 9 to 12 months.
Easy, pureed parsnips are such a great side dish for so many meals. Here are some of my favorite pairings!
If you made this recipe, I'd love for you to rate it below and leave a comment to let me know! Thanks for your support!
Easy Puréed Parsnips
Ingredients
Creamy Puréed Parsnips
- 1 pound parsnips peeled and quartered
- 1 ¾ cup milk
- 1 ½ tablespoons unsalted butter
- ½ teaspoon salt
- ⅛ teaspoon white pepper
Optional Rosemary Oil
- ¼ cup extra virgin olive oil
- 2 sprigs fresh rosemary
Instructions
Creamy Puréed Parsnips
- In a medium saucepan, add parsnips, milk, butter, salt and pepper. Bring to a boil over medium-high heat.
- Once a boil is achieved, reduce heat to low. Simmer, covered, for 10 minutes until parsnips are soft and easily pierced with a fork.
- Removed from heat. Using a handheld immersion blender, purée the milk and parsnip mixture until creamy and smooth, about 2 to 3 minutes.
- Optional: garnish with 1 to 2 tablespoons fresh rosemary oil.
Rosemary Oil
- Add oil and rosemary to a small sauté pan or sauce pan. Simmer over low heat for 5 to 8 minutes until fragrant.
- Let cool 10 minutes before using.
Notes
- If some of the parsnips are large, cut into similar sizes to smaller pieces for even cooking.
- The cooked parsnips will stay good for about 5 days in an air-tight container in the refrigerator or store in the freezer for up to 9 months.
Sri Mallya says
Looks so creamy and delicious. Can't wait to try this out. Pinned!
Emily Leary says
Oh my! This looks so good. I love parsnip soup so I'm sure I would adore this. I might make it as a side for Christmas dinner.
Karyl Henry says
I've never tried parsnips before, but this it the perfect time of year to change that. I do love that creamy texture, and especially love the rosemary oil addition, since I have a ton of rosemary growing in my garden
Tammy says
That is probably the best looking parsnip dish I've seen! They look unbelievably creamy and delicious...I have to try this!
georgie says
pureed parsnips look so SO good! i love how creamy it is, this is definitely something I'm putting on my Thanksgiving menu this year!
Kiki Johnson says
OH WOW, I am losing it over these pics! What a gorgeous presentation and besides that, I would really love to get a little break from potatoes this Thanksgiving! This is bookmarked!
Michelle says
Parsnip Puree is one of my favourite things, This looks incredibly creamy and smooth, I'm seriously drooling! Love the addition of rosemary oil too.
Amanda says
I do love parsnips - do you think they got more popular after Tangled? Cause I know my family started eating them more after that movie!
Lauren says
With a 3 year old I can't believe it, but I've never seen tangled! That will be a good one to watch the next cold and rainy day!
Courtney says
I love parsnips, but have never had them pureed. Sounds incredible!
Dominique | Perchance to Cook says
These are the creamiest pureed parsnips that I've ever seen! I love the flavor of parsnips, especially during the Fall. This dish is definitely making it to my dinner table this season.
Eva says
Maybeit is the way you described it, but count me in into the parsnip fanclub! With every word I was reading in here I felt more and more compelled to try this recipe. It really sounds delicious, and root veggies are so popular in Sweden and so cheap. I never really know what to do with them (not crazy about root veggies roasted) but this was inspiring. I should definitely keep this recipe in mind on my next grocery haul!
Lauren says
Thank you for such wonderful words Eva! This is seriously my favorite way to have parsnips. I hope you love them!
Tatyanna says
Oh, this looks so good! I'll have to add it to Pinterest for later.
xx Tatyanna
http://www.apopoflife.com
Valerie says
These look delicious! I'm not a huge fan of parsnips, but I might be willing to try these and see if they convince me to be.
Allison says
I've never had parsnips but OMG this looks incredibly delicious! I may just have to try this now--definitely pinning this for later!
Cait says
you made this look incredible- i def want to try it now!