Creamy Parsnip Puree Recipe
Velvety smooth and creamy delicious, Parsnip Puree is my favorite way to serve this earthy, nutty, and slightly spicy winter root vegetable. Flavored with simple ingredients like butter and heavy cream, serve this easy side dish with all of your favorite fall and winter favorites.
Servings: 4 servings
Ingredients
- 2 pounds parsnips peeled and cut into 1-inch pieces
- 2 tablespoon butter
- ½ teaspoon Ground black pepper
- ½ teaspoon salt plus more to taste
- ½ cup heavy cream
Instructions
- Bring 6-8 cups of water to a boil in a medium pot over high heat. Add the parsnips and boil for 15-20 minutes or until they are fork-tender. Drain completely.
- Use a hand mixer, food processor, immersion blender, regular blender, or masher to mash the parsnips to a smooth consistency. Stir in the butter, salt, and black pepper. Once combined, pour in the heavy cream and use a mixer to mix for 30-60 seconds or until the parsnips are light and fluffy.
- Season with additional salt and black pepper, to taste. Garnish with sliced green onions and additional butter if desired.
Notes
- Keep leftovers stored in an airtight container in the refrigerator for up to 3 days.
- For the smoothest, creamiest mashed parsnips, consider using a food processor, high-speed blender, or immersion blender to puree the parsnips with the butter and heavy cream.
- This recipe is gluten-free.
- Optional additions: Shredded parmesan cheese or roasted garlic.
Nutrition
Calories: 322kcal | Carbohydrates: 42g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 366mg | Potassium: 884mg | Fiber: 11g | Sugar: 12g | Vitamin A: 614IU | Vitamin C: 39mg | Calcium: 104mg | Iron: 1mg
