Best Parsnip Puree Recipe

Parsnip puree. Just the words might conjure up images of bland, baby food-like mush. But let me tell you, this recipe for parsnip puree is anything but. From the moment I first tasted it, I was hooked. My family, usually skeptical of anything that isn’t roasted potatoes or mac and cheese, absolutely devoured it. The sweetness of the roasted parsnips, mellowed by creamy butter and a hint of nutmeg, creates a side dish that’s both elegant and comforting. It’s become a staple at our holiday table, a welcome change from the usual suspects, and honestly, it’s even made its way into regular weeknight dinners. This isn’t just parsnip puree; it’s the parsnip puree – the one that will convert even the most ardent parsnip skeptics. Prepare to be amazed at how something so simple can be so utterly delicious and versatile.

Ingredients

This recipe relies on just a few key ingredients, making it wonderfully simple yet incredibly flavorful. The quality of each ingredient truly shines, so opt for the best you can find for the most exceptional puree.

• 1.5 lbs Parsnips (approximately 6-8 medium parsnips): The star of the show! Choose parsnips that are firm, heavy for their size, and free from blemishes. Smaller to medium parsnips tend to be sweeter and less woody in the core than very large ones.
• 4 tablespoons Unsalted Butter: Butter adds richness, flavor, and that signature creamy texture to the puree. Unsalted butter allows you to control the overall saltiness of the dish. For an extra layer of flavor, consider using European-style butter with a higher butterfat content.
• 1/4 cup Heavy Cream (or Half-and-Half for a lighter version): Heavy cream contributes to the luxurious creaminess and velvety smooth texture of the puree. Half-and-half can be used for a slightly lighter result, but heavy cream delivers the most decadent texture. For a dairy-free option, see the FAQ section.
• 1/4 teaspoon Ground Nutmeg: Nutmeg adds a warm, subtly spicy note that beautifully complements the sweetness of the parsnips. Freshly grated nutmeg is always preferred for the most potent flavor, but ground nutmeg works perfectly well for convenience.
• Salt and Freshly Ground Black Pepper to taste: Essential seasonings to balance the sweetness and enhance all the flavors in the puree. Start with a generous pinch of salt and pepper and adjust to your preference. Kosher salt is recommended for its clean taste and ease of use. Freshly ground black pepper offers a brighter, more aromatic pepper flavor compared to pre-ground pepper.
• Optional: 1 tablespoon Olive Oil (for roasting): While roasting parsnips without oil is possible, a tablespoon of olive oil helps to promote browning and caramelization, enhancing the flavor and preventing them from drying out during roasting. Use a good quality extra virgin olive oil for the best taste.

Instructions

Creating this exquisite parsnip puree is surprisingly straightforward. The roasting method is key to unlocking the natural sweetness and depth of flavor in the parsnips. Follow these step-by-step instructions for perfect results every time.

Step 1: Prepare the Parsnips

Begin by thoroughly washing the parsnips under cool running water. Use a vegetable brush to scrub away any dirt or grit clinging to the skin. While parsnip skin is edible, it can sometimes be a bit tough, especially on older or larger parsnips. For the smoothest puree, it’s recommended to peel the parsnips using a vegetable peeler. Once peeled, trim off the tough ends at both the top and bottom of each parsnip.

Step 2: Chop the Parsnips

For even roasting, it’s important to chop the parsnips into uniform pieces. Cut the parsnips into roughly 1-inch thick rounds or chunks. The goal is to have pieces of similar size so they cook at the same rate. Larger pieces will take longer to roast, while smaller pieces might burn before the larger ones are cooked through. Aim for consistency in size.

Step 3: Roast the Parsnips

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup. In a large bowl, toss the chopped parsnips with the optional tablespoon of olive oil, if using. Season generously with salt and freshly ground black pepper. Spread the parsnips in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this can cause the parsnips to steam instead of roast, hindering browning and caramelization. If necessary, use two baking sheets to ensure a single layer.

Roast the parsnips in the preheated oven for 30-40 minutes, or until they are fork-tender and lightly browned. About halfway through the roasting time, flip the parsnips with a spatula to ensure even browning on all sides. The parsnips are ready when they are easily pierced with a fork and have a slightly caramelized, golden-brown appearance. The roasting process is crucial as it brings out the natural sweetness of the parsnips and creates a deeper, more complex flavor profile compared to boiling or steaming.

Step 4: Puree the Parsnips

Once the parsnips are roasted and tender, remove them from the oven and let them cool slightly for a few minutes. This makes them safer to handle and prevents splattering when pureeing. Transfer the roasted parsnips to a food processor or high-powered blender. Add the butter, heavy cream (or half-and-half), ground nutmeg, and a pinch of salt and pepper.

Process or blend until the puree is completely smooth and creamy. You may need to stop and scrape down the sides of the food processor or blender a few times to ensure all the parsnips are incorporated and the puree is uniformly smooth. For an extra silky smooth puree, you can pass it through a fine-mesh sieve after blending, although this is usually not necessary if you have a good food processor or blender and roast the parsnips until very tender.

Step 5: Season to Perfection and Serve

Taste the parsnip puree and adjust the seasoning as needed. You may want to add more salt, pepper, or nutmeg to your liking. A squeeze of lemon juice can also brighten the flavor and add a touch of acidity if desired. Stir in any additional seasonings until well combined.

Serve the parsnip puree immediately while it’s warm. It can be kept warm in a saucepan over low heat, stirring occasionally, for up to 30 minutes. For longer storage, refer to the tips section below. Garnish with a sprinkle of fresh herbs like chopped parsley or chives, a drizzle of olive oil, or a dusting of extra nutmeg for an elegant presentation.

Nutrition Facts

(Approximate values per serving, based on 6 servings)

• Serving Size: Approximately 1/2 cup
• Calories: 180-220 kcal (depending on the amount of butter and cream used)
• Fat: 14-18g
  • Saturated Fat: 9-12g
• Cholesterol: 40-50mg
• Sodium: 150-250mg (depending on added salt)
• Carbohydrates: 15-20g
  • Fiber: 4-5g
  • Sugar: 5-7g (naturally occurring from parsnips)
• Protein: 2-3g

Nutritional Highlights:

Parsnips are a good source of dietary fiber, vitamin C, vitamin K, folate, and potassium. They are also relatively low in calories and fat compared to some other root vegetables. This puree, while containing butter and cream for richness, can still be part of a balanced diet when enjoyed in moderation. The fiber content contributes to digestive health and can help promote feelings of fullness. Vitamin C is an antioxidant that supports immune function, and vitamin K is important for blood clotting and bone health. Folate is crucial for cell growth and development, and potassium plays a role in maintaining healthy blood pressure.

Note: Nutritional information is an estimate and can vary based on specific ingredients used and serving sizes. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients.

Preparation Time

• Prep Time: 15 minutes (peeling and chopping parsnips)
• Cook Time: 30-40 minutes (roasting)
• Total Time: 45-55 minutes

This parsnip puree is relatively quick to prepare, especially considering the depth of flavor it delivers. Most of the time is hands-off roasting time, allowing you to focus on other aspects of your meal preparation. The active prep time is minimal, making it a convenient side dish for both weeknight dinners and special occasions. It can also be made ahead of time and reheated, further streamlining your meal preparation process.

How to Serve

Parsnip puree is incredibly versatile and complements a wide variety of dishes. Its slightly sweet and savory flavor profile makes it an excellent pairing for both rich and lean proteins, as well as vegetarian and vegan mains. Here are some delicious ways to serve this creamy delight:

• As a Side Dish for Meats:
  • Roasted Chicken or Turkey: The sweetness of the parsnip puree beautifully balances the savory flavors of roasted poultry.
  • Pork Tenderloin or Chops: The puree adds a touch of elegance and sweetness to pork dishes.
  • Beef Tenderloin or Steak: The creamy texture and subtle sweetness contrast nicely with rich beef.
  • Lamb Chops or Roast: Parsnip puree is a classic pairing with lamb, complementing its robust flavor.
  • Duck Breast: The richness of duck is enhanced by the smooth, sweet puree.
• Alongside Fish and Seafood:
  • Pan-Seared Salmon: The delicate flavor of salmon is elevated by the creamy parsnip puree.
  • Roasted Cod or Halibut: The puree provides a flavorful and comforting base for white fish.
  • Scallops: The sweetness of parsnip puree complements the sweetness of seared scallops beautifully.
• Vegetarian and Vegan Main Courses:
  • Mushroom Wellington: Parsnip puree is a delicious accompaniment to vegetarian wellington, adding richness and flavor.
  • Lentil Loaf or Shepherd’s Pie: The puree can be served alongside or even used as a topping for vegetarian lentil dishes.
  • Roasted Vegetable Tart: A dollop of parsnip puree can enhance the flavors of a roasted vegetable tart.
  • Stuffed Bell Peppers: Serve alongside or use as a bed for stuffed bell peppers for added creaminess and flavor.
• Creative Serving Ideas:
  • Base for Appetizers: Spread parsnip puree on crostini or crackers and top with smoked salmon, caramelized onions, or roasted vegetables for elegant appetizers.
  • Soup Garnish: Swirl a spoonful of parsnip puree into creamy soups like butternut squash or carrot soup for added richness and flavor.
  • Ravioli Filling: Use parsnip puree as a filling for homemade ravioli for a unique and flavorful pasta dish.
  • Shepherd’s Pie Topping: For a twist on classic shepherd’s pie, use parsnip puree instead of mashed potatoes for a slightly sweeter and more refined topping.

Additional Tips for Perfect Parsnip Puree

To ensure your parsnip puree is absolutely perfect every time, keep these helpful tips in mind:

1. Choose the Right Parsnips: Select parsnips that are firm, heavy, and relatively small to medium in size. Avoid large, overly woody parsnips, as they can be less sweet and have a tougher core. Fresh, firm parsnips will yield the best flavor and texture for your puree.
2. Roast for Maximum Flavor: Roasting is crucial for developing the deep, sweet, and caramelized flavors of parsnips. Don’t skip this step! Roasting brings out the natural sugars in the parsnips, creating a much more flavorful puree than boiling or steaming. Ensure the parsnips are tender and slightly browned after roasting for optimal flavor.
3. Don’t Overcrowd the Pan: When roasting the parsnips, make sure to spread them in a single layer on the baking sheet. Overcrowding will cause them to steam rather than roast, resulting in less browning and a less intense flavor. Use two baking sheets if necessary to ensure a single layer.
4. Adjust Seasoning to Taste: Seasoning is key to a well-balanced puree. Start with a generous pinch of salt and pepper, and then taste and adjust as needed. Don’t be afraid to add more salt to enhance the sweetness and bring out the flavors. Nutmeg adds warmth and depth, but use it sparingly so it doesn’t overpower the parsnips.
5. Make it Ahead and Reheat: Parsnip puree can be made ahead of time, which is perfect for busy weeknights or holiday meals. Store the cooled puree in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a saucepan over low heat, stirring occasionally, until heated through. You may need to add a splash of milk or cream to loosen it up if it becomes too thick during refrigeration.

FAQ Section

Q1: Can I make parsnip puree without heavy cream?

A: Yes, you can make a lighter version by substituting half-and-half for heavy cream. For a dairy-free and vegan option, you can use full-fat coconut milk (the creamy part from the top of a chilled can) or a plant-based cream alternative like cashew cream or oat cream. These will still provide richness and creaminess, though the flavor profile may be slightly different.

Q2: Can I freeze parsnip puree?

A: Yes, parsnip puree freezes well. Allow the puree to cool completely, then transfer it to freezer-safe containers or freezer bags. For individual portions, freeze in ice cube trays and then transfer the frozen cubes to a freezer bag. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator or gently reheat from frozen in a saucepan over low heat, adding a splash of liquid if needed to restore creaminess.

Q3: What if my parsnip puree is too thick?

A: If your parsnip puree is too thick, you can easily thin it out. Add a tablespoon or two of warm milk, cream, vegetable broth, or even water, and stir until you reach your desired consistency. Add liquid gradually to avoid making it too thin.

Q4: Can I add other vegetables to the puree?

A: Absolutely! Parsnip puree is delicious on its own, but you can also add other root vegetables for flavor variations. Consider roasting carrots, sweet potatoes, or butternut squash along with the parsnips. Combining parsnips with carrots creates a classic and flavorful puree. Experiment with different combinations to find your favorite blend.

Q5: What are some herbs and spices that pair well with parsnip puree?

A: Besides nutmeg, several other herbs and spices complement parsnip puree beautifully. Try adding a pinch of ground ginger, cinnamon, or cloves for warmth. Fresh herbs like thyme, rosemary, or sage also pair wonderfully. You can infuse the cream with fresh herbs while heating it for an extra layer of flavor, or simply garnish the finished puree with chopped fresh herbs. A bay leaf added to the roasting pan can also impart a subtle aromatic flavor.

Print