why make this recipe
This puree is smooth, warm, and full of mild sweet flavor. It cooks fast and needs few ingredients. It fits simple weeknight meals and special dinners. It is a nice change from mashed potato.
introduction
Creamy Parsnip Puree is soft and silky. Parsnips give a sweet and earthy taste. The butter and cream make it rich. This puree is easy for cooks of any skill.
how to make Creamy Parsnip Puree
You boil the parsnips until they are very soft. Then you drain them and mix in butter and cream. Blend until smooth. Taste and add salt and pepper.
Ingredients :
- 3 large parsnips, peeled and chopped
- 2 tablespoons butter
- 1/2 cup heavy cream
- Salt to taste
- Pepper to taste
Directions :
In a large pot, bring salted water to a boil. Add the chopped parsnips and cook until tender, about 15-20 minutes. Drain. In the same pot, melt the butter over medium heat. Add the drained parsnips back to the pot, along with the heavy cream, salt, and pepper. Use an immersion blender or a regular blender to puree the parsnips until smooth and creamy. Serve warm as a side dish.
how to serve Creamy Parsnip Puree
Serve it warm. Spoon it next to roast chicken, pork, or fish. Add a pat of butter or a drizzle of olive oil on top. Sprinkle chopped parsley or chives for color. You can also put a little grated cheese on top.
how to store Creamy Parsnip Puree
Cool the puree to room temperature first. Put it in an airtight container. Keep in the fridge for 3–4 days. For longer storage, freeze up to 2 months. Thaw in the fridge and reheat gently with a splash of cream or milk.
tips to make Creamy Parsnip Puree
- Cut parsnips into even pieces so they cook the same.
- Cook until very tender for a smooth puree.
- Add cream little by little to reach the texture you like.
- Use an immersion blender for easy, smooth results.
- Taste and adjust salt and pepper at the end.
variation (if any)
- Add one clove of garlic while melting butter for garlic flavor.
- Stir in a pinch of nutmeg for warmth.
- Mix half parsnip and half potato for lighter taste.
- Use olive oil or coconut milk instead of butter and cream for a dairy-free version.
- Add fresh thyme or rosemary for an herb note.
FAQs
Q: Can I use frozen parsnips?
A: Yes. Cook them from frozen until tender. They may need a little more time.
Q: Is this recipe kid friendly?
A: Yes. It has a mild, sweet taste and smooth texture that many kids like.
Q: Can I make it without heavy cream?
A: Yes. Use milk, half-and-half, or a non-dairy milk. The texture may be less rich.
Q: How do I get it very smooth?
A: Cook parsnips until very soft and blend well. A high-speed blender or food processor helps.
Q: Can I add salt while cooking?
A: Add a little salt to the cooking water and adjust more at the end to taste.
Conclusion
For another simple version and more tips, see Creamy Parsnip Puree Recipe – Flavor the Moments.
Print
Creamy Parsnip Puree
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A smooth and silky parsnip puree, rich with butter and cream, offering a sweet and earthy flavor.
Ingredients
- 3 large parsnips, peeled and chopped
- 2 tablespoons butter
- 1/2 cup heavy cream
- Salt to taste
- Pepper to taste
Instructions
- In a large pot, bring salted water to a boil.
- Add the chopped parsnips and cook until tender, about 15-20 minutes.
- Drain the parsnips.
- In the same pot, melt the butter over medium heat.
- Add the drained parsnips back to the pot, along with the heavy cream, salt, and pepper.
- Use an immersion blender or a regular blender to puree the parsnips until smooth and creamy.
- Serve warm as a side dish.
Notes
For variations, try adding garlic, nutmeg, or substitute non-dairy options.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 45mg
Keywords: parsnip puree, creamy side dish, easy recipes, vegetarian side