Creamy Parsnip Puree

why make this recipe

This puree is smooth, mild, and creamy. It uses few ingredients and cooks fast. It makes a good side for meat or fish. If you like rich, creamy sides, try Creamy Cajun Sausage Pasta for a full meal.

introduction

This Creamy Parsnip Puree is simple and nice. You mash parsnips with butter and cream until smooth. The taste is sweet and slightly nutty. The texture is like mashed potatoes but lighter. This is a good way to use parsnips as a main side for dinner.

how to make Creamy Parsnip Puree

Peel and chop the parsnips evenly so they cook at the same time. Boil them until soft, drain well, then mash with butter and cream. Use an immersion blender or a regular blender for a very smooth result. For a richer dish, warm the cream before adding. If you like comfort food, you may also enjoy Creamy Chicken Mac and Cheese with this puree.

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 warm. Spoon it beside roasted chicken, pork, or fish. You can top it with a little melted butter or a drizzle of olive oil. For a fuller plate, serve with Creamy Crack Chicken Gnocchi or a green salad.

how to store Creamy Parsnip Puree

Cool the puree to room temperature. Put it in an airtight container. Store in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. Add a splash of cream or milk when reheating if it feels thick.

tips to make Creamy Parsnip Puree

• Cut parsnips into even pieces so they cook evenly.
• Drain well to avoid watery puree.
• Warm the cream before blending for a silkier texture.
• Use an immersion blender for less mess.
• Taste and add salt at the end to avoid over-salting.

variation (if any)

• Add roasted garlic for extra flavor.
• Mix in a small potato for a firmer texture.
• Stir in grated Parmesan for a savory note.
• Replace heavy cream with half-and-half for a lighter version.

FAQs

Q: Can I make this vegan?
A: Yes. Use vegan butter and a plant-based cream (like oat cream). The method stays the same.

Q: Can I freeze the puree?
A: You can freeze it, but texture may change. Freeze in portions for up to 1 month. Thaw in the fridge and reheat gently.

Q: Do I need to peel parsnips?
A: Peeling gives a smoother puree. You can scrub well and keep the peel for a bit more fiber, but the texture will be less smooth.

Q: Can I use milk instead of heavy cream?
A: Yes, you can use milk, but the puree will be thinner and less rich. Add a little butter to keep creaminess.

Conclusion

For a tested outdoor-friendly recipe and tips, see the full Creamy Parsnip Puree Recipe – Flavor the Moments.

Creamy Parsnip Puree

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A smooth, mild, and creamy parsnip puree that serves as a delightful side for meat or fish.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Boiling and Blending
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 3 large parsnips, peeled and chopped
• 2 tablespoons butter
• 1/2 cup heavy cream
• Salt to taste
• Pepper to taste

Instructions

1. In a large pot, bring salted water to a boil.
2. Add the chopped parsnips and cook until tender, about 15-20 minutes.
3. Drain the parsnips well.
4. In the same pot, melt the butter over medium heat.
5. Add the drained parsnips back to the pot, along with the heavy cream, salt, and pepper.
6. Use an immersion blender or a regular blender to puree the parsnips until smooth and creamy.
7. Serve warm as a side dish.

Notes

For a richer dish, warm the cream before adding. You can also add roasted garlic or stir in grated Parmesan for extra flavor.

Nutrition

• Serving Size: 1 serving
• Calories: 180
• Sugar: 8g
• Sodium: 200mg
• Fat: 11g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 2g
• Cholesterol: 30mg

Keywords: parsnip puree, creamy side dish, vegetarian recipes