They kind of look like carrots. No, too stringy at the end. They’re certainly not the vibrant orange of a carrot, nor could they be white carrots. Hiding behind this cream colored hue, don’t let the carrot impersonating root vegetable fool you. It’s a parsnip and parsnips are delicious. Especially when served up in Creamy Puréed Parsnips with Rosemary Oil.
So what is a Parsnip exactly? Besides becoming far more popular over the last few years, it’s a root vegetable in the carrot family with close ties to parsley. Enticing sweet flavor like that of it’s orange cousin, parsnips carry a starchier texture with pleasant earthy flavor.
Simmer in milk, add a touch of butter and spice and you’ll have a creamy, dreamy side dish in no time.
Creamy Puréed Parsnips
Everyone loves an underdog story, right? How about an underdog vegetable? Enter Parsnips.
Even though the popularity of parsnips has increased significantly over the last three years or so, I don’t know, I still feel like they haven’t had their hay day yet. By no means am I expecting a kale-style take over, but today you can’t walk into a restaurant without seeing brussel sprout on the menu. So c’mon people, let’s give a little love to our earthy kind-of-a-carrot friend.
Who knew a close of parsnips could be so beautiful? Secretly this is me, President of the Parsnip Fan Club -> ????????. Well, okay, maybe not so much a secret.
Roasted, added to soups, steamed – there are many different ways to praise the parsnip. Simmered in milk, well that’s just going to take the cake right now. These Dreamy Creamy Puréed Parsnips are a little bit of vegetable silk to wrap your mouth in.
Peel them of the skin, chop into slightly smaller pieces and simmer with milk. Using milk to soften the parsnips is going to lighten up the starchy texture with pillow like softness, while adding creamy flavor without masking the natural sweet earthiness.
Rosemary Oil
For a pop of herbaceous flavor, we’re whipping up a quick rosemary oil to to drizzle over our Creamy Puréed Parsnips. Totally optional. Your creamy puréed parsnips are going to be lit without the herb infused oil, but we’re currently in the holiday season so we’re adding a little piney herb flavor on this end.
Fresh rosemary sprigs simmered in extra virgin olive oil on low heat for 5 minutes. That’s all it takes for a piney pop to your sweet, creamy puréed parsnips.
Serve them up along side a hearty green vegetable like this Best Ever Braised Kale or as a side dish for our family’s fall favorite of Apple and Sausage Stuffed Pork Roast. If you’re not into the other white meat, The Gingered Whisk has a delicious recipe for Chardonnay Braised Chicken Thigh served up with some parsnip love. Plus, if there’s chardonnay in the recipe that means the chef can have a glass too. Basic kitchen math, right?
No matter how you’re dishing up these Dreamy Creamy Puréed Parsnips, you’ll love the silk smooth texture of these slightly sweet root vegetables!
Print
Dreamy Creamy Puréed Parsnips | Rosemary Oil
- Prep Time: 10
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Print Recipe
Pin Recipe
Description
Creamy Puréed Parsnips bring silky smooth texture to this naturally sweet, earthy root vegetable with rosemary infused oil for a pop of piney herbaceous flavor.
Ingredients
Creamy Puréed Parsnips
- 1 pound parsnips, peeled and quartered¹
- 1 ¾ cup milk
- 1 ½ tablespoons unsalted butter
- ½ teaspoon salt
- 1/8 teaspoon white pepper
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 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
¹If some of the parsnips are large, cut into similar sizes to smaller pieces for even cooking.
- Category: Side Dishes
you made this look incredible- i def want to try it now!
I’ve never had parsnips but OMG this looks incredibly delicious! I may just have to try this now–definitely pinning this for later!
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.
Oh, this looks so good! I’ll have to add it to Pinterest for later.
xx Tatyanna
http://www.apopoflife.com
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!
★★★★★
Thank you for such wonderful words Eva! This is seriously my favorite way to have parsnips. I hope you love them!
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.
I love parsnips, but have never had them pureed. Sounds incredible!
★★★★★
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!
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!
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.
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!
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!
That is probably the best looking parsnip dish I’ve seen! They look unbelievably creamy and delicious…I have to try this!
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
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.
Looks so creamy and delicious. Can’t wait to try this out. Pinned!
★★★★★
This post brought a smile to my face because the only time I ever had creamy parsnips like this was when my grandfather made them for me some years ago. He is no longer here but this post definitley put him in my thoughts. Thank you for sharing.
Wow, this looks amazing! I have never thought of making creamy parsnips but I am pinning this to try this soon!
what a delicious recipe. i have never tried parsnips. but am surely trying this recipe.thanks for sharing.
Wow this sounds so flavorful. It looks very delicious too. I honestly can’t wait to give this a go. It’s super easy to make and perfect side for fall and winter. Love the photos 😉