Roasting the veggies for this Roasted Parsnip Puree really adds so much flavor to the whole dish. Creamy, smooth and slightly sweet this puree makes the perfect accompaniment to chicken or meat and can be made ahead of time and simply reheated. Making meal prep a breeze.
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Creamy Garlic Roasted Parsnip Puree
A nice twist on traditional mashed potatoes, parsnip puree has 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 family gathering, freeing up time for you to mingle with guests.
All you need is:
- Parsnips
- Garlic
- Olive Oil
- Butter
- Thick Cream
Simply roast the parsnips and garlic until nice and caramelized on the edges and then pop into a high-speed blender with the other ingredients until super creamy. Delicious.
Can This Be Made Ahead of Time?
Absolutely.
Once the parsnip puree has been made, allow it to cool before transferring to an airtight container and storing in the fridge for up to 3 days.
When it comes to mealtime simply transfer the puree to a saucepan, add a splash of broth to loosen things up, reheat and serve.
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 blender or handheld immersion 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 not, they need a couple more minutes, I would start with 3 minutes more and go from there.
Why the variation in time? This is all going to come down to the size of the chunks you have cut, so make sure they are small enough to all cook together.
In terms of appearance, they should be a nice golden color with perhaps a bit of charring on the edges.
Need More 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
What To Serve With Roasted Parsnip Puree
This makes a perfect side at your Holiday table for something different. It also goes perfectly with:
- Lamb shanks with a rich tomato sauce
- Roast Chicken
- Pork tenderloins with a nice sauce
- Anywhere you would normally serve mashed potatoes.
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. I used a Vitamix for mine and it worked perfectly.
No matter what blender you are working with, start off slow and slowly increase the speed to ensure the mixture catches in the blades and adequately purees.
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 in the oven until they do, otherwise, they are not going to puree well and you will want to throw the blender through the window.
Happy eating
xx
Creamy Garlic Roasted Parsnip Puree
Ingredients
- 1 lb parsnips washed well and chopped into cubes 2cm (1/2 inch cubes)
- 3 cloves garlic peeled
- 2 tbsp olive oil
- 2 tbsp salted butter
- 1/4 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
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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.