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    Home » Hunger

    Easy Puréed Parsnips

    By Lauren on January 6, 2022, Updated May 11, 2022 21 Comments

    Jump to Recipe Print Recipe
    collage of pureed parsnip images
    overhead of pureed parsnips with rosemary oil on top
    overhead of pureed parsnips with rosemary oil on top
    overhead of pureed parsnips with rosemary oil on top

    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!

    overhead of pureed parsnips with rosemary oil on top

    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.

    Jump to:
    • Why this recipe works
    • Ingredients & Substitutions
    • Should you peel parsnips?
    • How to Make Easy Puréed Parsnips
    • Can you freeze it?
    • Easy Puréed Parsnips

    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.

    labeled ingredients in an overhead photo

    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.
    backlit side angle photo of cooked parsnips in a bowl with rosemary sprig on top

    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!

    slicing peeled vegetables on a wooden cutting board

    How to Make Easy Puréed Parsnips

    Make these in just a few steps!

    1. Peel the parsnips and chop them into ½ to 1 inch piece.
    2. In a medium sauce pan, add the parsnips, milk, butter, salt and pepper.
    3. 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.
    4. Remove from the heat and blend smooth with an immersion blender.

    That's it! You're done! So easy!

    step by step images of making the recipe
    step by step images of making the recipe

    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.

    parsnips in a bowl without rosemary oil on top

    Easy, pureed parsnips are such a great side dish for so many meals. Here are some of my favorite pairings!

    • Easy Buttermilk Roast Chicken
    • Chicken Milanese with Arugula Salad
    • Apple and Sausage Stuffed Pork Roast
    • Cranberry Walnut Chicken Thighs

    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!

    overhead photo of pureed parsnips in a bowl with a spoon and oil drizzle

    Easy Puréed Parsnips

    This easy to make, 15 minute side dish is a staple for our family! Puréed parnsips are my favorite to make to go with a roasted chicken or pork tenderloin and to bring to Thanksgiving and Christmas.
    5 from 1 vote
    Print Pin SaveSaved! Rate
    Course: Side Dishes
    Cuisine: American
    Keyword: creamy parsnips, fall side dishes, how to serve parsnips, puréed parsnips
    Prep Time: 10 mins
    Cook Time: 15 mins
    Total Time: 25 mins
    Servings: 4 servings
    Calories: 307kcal
    Author: Lauren
    Prevent your screen from going dark

    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.

    Nutrition

    Calories: 307kcal | Carbohydrates: 26g | Protein: 5g | Fat: 22g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 349mg | Potassium: 568mg | Fiber: 6g | Sugar: 11g | Vitamin A: 304IU | Vitamin C: 19mg | Calcium: 163mg | Iron: 1mg
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    Comments

    1. Sri Mallya says

      September 30, 2018 at 9:13 pm

      Looks so creamy and delicious. Can't wait to try this out. Pinned!

      Reply
    2. Emily Leary says

      September 30, 2018 at 6:42 pm

      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.

      Reply
    3. Karyl Henry says

      September 30, 2018 at 5:39 pm

      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

      Reply
    4. Tammy says

      September 30, 2018 at 4:59 pm

      That is probably the best looking parsnip dish I've seen! They look unbelievably creamy and delicious...I have to try this!

      Reply
    5. georgie says

      September 28, 2018 at 12:57 pm

      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!

      Reply
    6. Kiki Johnson says

      September 28, 2018 at 10:44 am

      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!

      Reply
    7. Michelle says

      September 28, 2018 at 8:10 am

      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.

      Reply
    8. Amanda says

      September 27, 2018 at 2:05 pm

      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!

      Reply
      • Lauren says

        September 28, 2018 at 9:21 pm

        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!

        Reply
    9. Courtney says

      September 27, 2018 at 1:59 pm

      I love parsnips, but have never had them pureed. Sounds incredible!

      Reply
    10. Dominique | Perchance to Cook says

      September 27, 2018 at 12:45 pm

      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.

      Reply
    11. Eva says

      September 27, 2018 at 4:27 am

      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!

      Reply
      • Lauren says

        September 27, 2018 at 9:41 am

        Thank you for such wonderful words Eva! This is seriously my favorite way to have parsnips. I hope you love them!

        Reply
    12. Tatyanna says

      November 02, 2017 at 4:13 pm

      Oh, this looks so good! I'll have to add it to Pinterest for later.

      xx Tatyanna
      http://www.apopoflife.com

      Reply
    13. Valerie says

      November 02, 2017 at 9:34 am

      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.

      Reply
    14. Allison says

      November 01, 2017 at 9:13 pm

      I've never had parsnips but OMG this looks incredibly delicious! I may just have to try this now--definitely pinning this for later!

      Reply
    15. Cait says

      November 01, 2017 at 11:28 am

      you made this look incredible- i def want to try it now!

      Reply
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    Hi, I'm Lauren! This is my slice of the internet to share seasonally-inspired recipes. I live in the heart of New England with my husband, two kiddos, English bulldog and our two local restaurants. Life is busy AND delicious!

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    Hi, I'm Lauren! This is my slice of the internet to share seasonally-inspired recipes. I live in the heart of New England with my husband, two kiddos, English bulldog and our two local restaurants. Life is busy AND delicious!

    More about me →

    Trending Recipes

    • Low-Calorie Spicy Thai Peanut Dressing
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