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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. Natalie says

      October 01, 2018 at 1:54 pm

      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 😉

      Reply
    2. Aditi Bahl says

      October 01, 2018 at 6:22 am

      what a delicious recipe. i have never tried parsnips. but am surely trying this recipe.thanks for sharing.

      Reply
    3. Sam | Ahead of Thyme says

      October 01, 2018 at 1:14 am

      Wow, this looks amazing! I have never thought of making creamy parsnips but I am pinning this to try this soon!

      Reply
    4. Nicole says

      September 30, 2018 at 10:50 pm

      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.

      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

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