Fabulously buttery parsnip purée made without cream or milk, but perfectly creamy nonetheless. These mashed parsnips are a lovely alternative to mashed potatoes.
Why I love this parsnip purée
- This buttery parsnip purée is a nice change from the usual mashed potatoes and is make-ahead and freezer-friendly!
- They pair beautifully with so many meals and different flavours can be added to the purée to complement any meal.
- Even if you think you don’t love parsnips, I think this parsnip purée will win you over!
What you’ll need
Parsnips – the base recipe below is for a 1 lb. bag of parsnips, but will only make about 2-3 servings. You can double or triple, as needed.
Picking perfect parsnips
Look for parsnips that are no more than 2-inches in diameter at the top. Parsnips with really wide tops can have a tough and bitter core. Ideally, pick parsnips with the least variation between top and bottom diameter.
Butter – the recipe specifies unsalted butter, but you can certainly use salted butter if you like. Simply reduce the amount of added salt as noted in the Recipe Card.
Broth – use chicken or vegetable broth, as you like.
How to make parsnip purée
- Add the cut parsnips, broth, butter and salt to a saucepan.
- Bring the mixture to a boil over medium heat.
- Reduce heat, cover with a lid and simmer 15-20 minutes, or until tender.
- Uncover the pot and turn off the heat.
- Use an immersion blender, blender or potato masher to purée or mash the mixture.
- Season with salt and pepper, or other flavour additions, as you like (see below for ideas!).
Some great flavours to add to parsnip purée
- Herbs: stir in some fresh or dried herbs such as thyme, rosemary, sage, or parsley after puréeing.
- Garlic: add some minced garlic to the simmering liquid or add a pinch of garlic powder after puréeing.
- Cheese: stir in some grated Parmesan, Pecorino, or Gruyère cheese after blending.
- Nutmeg: add a pinch of freshly grated or ground nutmeg to the top of the parsnip purée when serving.
- Horseradish: stir 1/2 teaspoon of horseradish into the puréed parsnips (especially nice with beef).
- Cream: stir in a splash of heavy cream or a lighter cream, such as half and half. while puréeing (will make a bit thinner purée).
- Nuts: sprinkle chopped toasted walnuts or pecans on top when serving.
- Caramelized Onions: arrange some caramelized onions on top of the parsnip purée when serving.
- Maple Syrup or Honey: drizzle a bit over-top when serving.
- Bacon or Pancetta: sprinkle some cooked bacon or pancetta over top to serve.
Making ahead, storing and freezing
You can make parsnip purée up to 24 hours ahead. Store in an airtight container in the refrigerator, then reheat in the microwave or over low heat in a saucepan.
Leftovers will keep in the fridge 2-3 days or freeze for up to 3 months.
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Ingredients
- 1 lb parsnips, peeled and sliced 1/4-inch thick (larger rounds cut in half)
- 1 cup chicken or vegetable broth
- 6 Tablespoons unsalted butter
- 1 teaspoon fine salt, *reduce to 1/2-3/4 teaspoon if using salted butter
Instructions
- Base recipe makes 2-3 servings. Double or triple as needed!
- Add prepared parsnips to a medium saucepan on the stove-top. Add broth, butter and salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low, cover pan tightly with a lid and allow to cook, stirring occasionally, until the parsnips are tender, about 15-20 minutes.
- Use an immersion blender to blend the mixture or transfer to a blender. If neither of those are an option, you can just mash with a potato masher.
- Taste the purée and add additional salt, if needed, freshly ground pepper, or any other flavour addition you might like to add (see Notes below for ideas!)
- Enjoy warm immediately, or transfer to an airtight container and refrigerate up to 24 hours before serving. Purée can also be frozen up to 3 months.
Notes
- Herbs: stir in some fresh or dried herbs such as thyme, rosemary, sage, or parsley after puréeing.
- Garlic: add some minced garlic to the simmering liquid or add a pinch of garlic powder after puréeing.
- Cheese: stir in some grated Parmesan, Pecorino, or Gruyère cheese after blending.
- Nutmeg: add a pinch of freshly grated or ground nutmeg to the top of the parsnip purée when serving.
- Horseradish: stir 1/2 teaspoon of horseradish into the puréed parsnips (especially nice with beef).
- Cream: stir in a splash of heavy cream or a lighter cream, such as half and half. while puréeing (will make a bit thinner purée).
- Nuts: sprinkle chopped toasted walnuts or pecans on top when serving.
- Caramelized Onions: arrange some caramelized onions on top of the parsnip purée when serving.
- Maple Syrup or Honey: drizzle a bit of over-top when serving.
- Bacon or Pancetta: sprinkle some cooked bacon or pancetta over-top to serve.
More Parsnip Recipes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
While not for those on a diet. This was absolutely divine. A much lighter option compared to mashed potatoes
So glad you enjoyed them, Alyssa :) Thanks so much!