Easy Puréed Parsnips

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

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.

Course Side Dishes

Cuisine American

Keyword creamy parsnips, fall side dishes, how to serve parsnips, puréed parsnips

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 307kcal

Author Lauren

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