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.
If you love a creamy mash with a difference then try this Colcannon Irish Potatoes recipe next.
Creamy Garlic Roasted Parsnip Puree
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:
- Olive Oil;
- 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.
Can This Parsnip Puree Recipe Be Made Ahead of Time?
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.
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
Creamy Garlic Roasted Parsnip Puree
- 1 lb parsnips washed well and chopped into cubes 2cm (½ inch cubes)
- 3 cloves garlic peeled
- 2 tablespoon olive oil
- 2 tbsp salted butter
- ¼ cup heavy cream
- salt and pepper to taste
- 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)
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.