Creamy puréed parsnips are the so simple to make and so delicious! Similar to a carrot but a little nutty and more root vegetable flavor. Simmered in milk, blended until smooth and drizzled with rosemary infused oil they’re the side dish you didn’t know you were missing!
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 brussels 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 up of parsnips could be so beautiful? Well I did, but I’m the self appointed President of the Parsnip Fan Club. 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. Pureed parsnips are a little bit of vegetable silk to wrap your mouth in.
Peel 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 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 the addition of rosemary is welcome.
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.
We like to eat them best on Thanksgiving Day served alongside the turkey, but they’re also great with fall and winter comfort food mains like pork roast, chicken thighs, or fancy date-night in duck.
No matter how you’re dishing up these creamy puréed parsnips, you’ll love the silky smooth texture of the slightly sweet root vegetables!
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Dreamy Creamy Puréed Parsnips | Rosemary Oil
- Prep Time: 10
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
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
- Method: stove top
- Cuisine: american
Keywords: puréed parsnips, creamy parsnips, how to serve parsnips, fall side dishes
Cait says
you made this look incredible- i def want to try it now!
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!
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.
Tatyanna says
Oh, this looks so good! I’ll have to add it to Pinterest for later.
xx Tatyanna
http://www.apopoflife.com
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!
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.
Courtney says
I love parsnips, but have never had them pureed. Sounds incredible!
★★★★★
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!
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.
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!
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!
Tammy says
That is probably the best looking parsnip dish I’ve seen! They look unbelievably creamy and delicious…I have to try this!
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
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.
Sri Mallya says
Looks so creamy and delicious. Can’t wait to try this out. Pinned!
★★★★★