Roasting the veggies for this Roasted Parsnip Puree really adds so much flavor to the whole dish. Creamy, smooth, and slightly sweet, this parsnip puree makes the perfect accompaniment to roast chicken or meat and can be made ahead of time and simply reheated when it comes time to serve. The perfect side dish.
Creamy Garlic Roasted Parsnip Puree
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A nice twist on traditional mashed potatoes, pureed parsnips have a smooth and creamy consistency that pairs so well with slow-cooked meats such as lamb shanks or roast chicken.
Roasted parsnip puree makes a wonderful addition to your table in the cooler months.
It can be made ahead of time making it an excellent side on the Holiday table or at family gatherings, freeing up time for you to mingle with your guests.
All you need is:
- Parsnips;
- Garlic;
- Olive Oil;
- Butter;
- Heavy Cream.
Simply chop and roast the parsnips and garlic on a baking sheet together until they are golden brown, and then pop them into a high-speed blender or a food processor with the other ingredients until super smooth and creamy.
Add a pinch of salt and you are good to go.
Delicious.
Can This Parsnip Puree Recipe Be Made Ahead of Time?
Absolutely.
Once the parsnip puree has been made, allow it to cool completely before transferring to an airtight container and storing it in the fridge for up to 3 days.
When it comes to mealtime simply transfer the puree to a medium saucepan, add a splash of broth to loosen things up, heat through, and serve.
Can Parsnip Purée Be Frozen?
Yes it can.
Once cooled, move the parsnip puree to a freezer-friendly container and store it in the freezer for up to 1 month.
Simply thaw and reheat when needed.
How to Get Perfect Roast Parsnips For This Puree
You are going to want to make sure the parsnips are roasted to perfection to ensure they will blend up easily with the other ingredients.
Too hard and you aren’t going to get the right consistency and it might be a bit of a struggle for your high-speed blender or stick blender.
Once the time is up, check the parsnips by squeezing to see if there is some give.
Think of what you would serve to a toddler trying this for the first time - you should be able to smoosh it with two fingers.
If you are not able to smoosh it, then the parsnips need a couple more minutes, I would start with 3 minutes more and go from there.
Can I Use A Potato Masher?
Technically you can, however, you will not get the same smooth consistency as you would using an electrical device.
For this reason, a high-speed blender, or an immersion blender is recommended as it will be strong enough to break down the fibres in this hardy root vegegtable.
Why the variation in cooking time?
This is all going to come down to the size of the chunks you have cut your parsnip into.
I recommend the parsnip be cut into 2-inch pieces (about 5cm), as this way they will roast without going mushy.
Make sure they are small enough to all cook together at the same time.
If you have some big chunks and some small chunks, obviously the smaller ones will cook faster than the bigger chunks.
In terms of appearance, the parsnips are ready when they are a nice golden color with perhaps a bit of charring on the edges.
What To Serve With Roasted Parsnip Puree
This makes a perfect side at your Thanksgiving dinner table for something different.
It also goes perfectly with:
- Lamb shanks with a rich tomato sauce;
- Green beans like these Maple Glazed Sauteed Green Beans and Carrots with Prosciutto and Walnuts or these Garlic Pepper Skillet Green Beans;
- Homemade Rotisserie Style Chicken;
- Pork tenderloins with a nice sauce
- Anywhere you would normally serve mashed potatoes (i.e. bangers and mash).
Tips Tricks and Suggestions
A word of warning: if you have a small blender you will want to work in batches so as to be sure the lid doesn't blow off when the puree expands because of the heat.
I used a Vitamix for mine and it worked perfectly.
I use this Vitamix:
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No matter what blender you are working with, start off slow and slowly increase the speed to ensure that the mixture catches in the blades and adequately purees the parsnips.
As mentioned above: make sure the parsnips are cooked properly.
They should squish under pressure, if they do not, then you need to pop them back into the oven until they do, otherwise, they are not going to puree well and you will want to throw the blender through the window.
Need More Vegetable Mash Recipes that are a little bit different?
Check these out:
- Creamy Whipped Feta and Cauliflower Mash
- Garlicky Herbed Cauliflower Mash in The Slow Cooker
- Colcannon Irish Potatoes
- Marsala Parmesan Mashed Potatoes with Kale
Happy eating
xx
Recipe
Creamy Garlic Roasted Parsnip Puree
Ingredients
- 1 lb parsnips washed well and chopped into cubes 2cm (½ inch cubes)
- 3 cloves garlic peeled
- 2 tbsp olive oil
- 2 tbsp salted butter
- ¼ cup heavy cream
- salt and pepper to taste
Instructions
- Preheat the oven to 180C/350F
- Combine the parsnip chunks and garlic with the olive oil and toss to combine. Add a sprinkle of salt and pepper and add to a prepared baking sheet. Pop into the preheated oven and roast for 25 minutes, or until golden and browning at the edges
- Remove from the oven and add to a high-speed blender along with the butter and cream. Blend until smooth and creamy. Add a little extra cream or milk to the mix to loosen it up if it is having a hard time coming together.
- Season to taste and serve with extra butter on top (optional)
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Allyssa says
Thank you so much for this very delicious and super easy to make creamy garlic roasted parsnip puree recipe! Will surely have this amazing recipe again! Highly recommended!
Mary Jo says
A great replacement for potatoes. We enjoyed these parsnips the first day with BBQ steak and salad. The next morning I made 2 round patties with the left overs. Dipped them in an egg wash and then in panko and pan fried them in butter. When golden brown I put them on the plate and topped them with poached eggs. WOW, what a great way to eat parsnips for breakfast. Thank you.
Donna says
Ooh yum, I love that idea!!
Heidy L. McCallum says
I am always looking to widen my horizons when it comes to recipes and or ingredients. I feel like due to my husbands eating habits I have hit a dead standstill and am totally bored to tears with foods. I am so glad I stumbled on your recipe for garlic roasted parsnip puree, it looks amazing and I can't wait to try it. Bookmarking the recipe.
Donna says
That's so funny, I literally had a friend message me the same thing today: her husband is hindering her creativity in the kitchen and it makes her not even want to try. Nice to switch it up sometimes!
Shashi at SavorySpin says
Wow - I so need to try this out - I'm fascinated by parsnips mostly cos I don't cook them a whole lot - that needs to change pronto!
Donna says
They have such a great flavor, so different from the usual veg you would pick up at the store. We used to have them all the time as kids and I definitely didn't appreciate them enough.
Dannii says
This would be great as a dip. But I can see how it would go so well with lamb too.
Donna says
Ooh I never thought to use this as a dip, but I can totally see that it would work so well. Trying that out next time! I mean I guess technically we were using it as a warm dip for our veg already!
Noelle says
What a great recipe, the garlic flavors were amazing!
Donna says
So much garlic, tastes even better when it is roasted!!
Natalie says
I never had parsnip puree before! Looks so creamy and delicious - I love that it's healthier than regular potato puree. Less carbs is always a good idea on my table ♥
Donna says
We have been going for a twist on the traditional as well...when I say we I mean my husband...I am Irish so I would happily be all potato all the time, but that doesn't work well here 🙂 This makes a great substitute, still completely filling and delicious, hard to say no really.