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.
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:
- salt and pepper
- if you go for the herb infused oil, you'll need rosemary and oil
- 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
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
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.
- 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.
- 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.