Parsnip Puree
Parsnip puree is one of my favorite ways to enjoy this delicious winter vegetable. I made this parsnip puree for my Christmas dinner. I like to season my parsnip puree with olive oil, lemon and thyme to give a nice a fresh taste with a mediterran touch.
This parsnip puree is a great alternative to potato mash that will add an original touch to your dinner.
What is a parsnip?
Parsnip is a root vegetable that looks like white carrots. It is quite sweet like sweet potatoes but has an additional slightly spicy taste as well a some nutty and earthy flavor.
The parsnip season starts from August to March in the Northern Hemisphere, but it is more common to eat it in the winter months.
List of ingredients
For this easy parsnip puree recipe, you need the following ingredients.
- Parsnip: I used fresh parsnip. You can also use frozen parsnip.
- Garlic: I use a fresh garlic cloves. If you really cannot find fresh garlic, you can replace it with a pinch of garlic powder.
- Butter: I used high quality French butter. For a completely vegan dish, you can replace butter with margarine.
- Milk: I used low fat cow milk for an healthy version but you can use half of milk and heavy cream for an even creamier parsnip mash. Finally, you can replace the milk with oat milk or almond milk for a vegan version.
- Olive oil: I used a good quality olive oil virgin extra. I only added at the end of the cooking to give a nice additional flavor.
- Lemon: I use fresh lemon juice to balance the sweetness of the parsnip.
- Thyme: I used fresh thyme sprigs.
You will find the detailed ingredients quantities in the recipe card.
How to make a parsnip puree?
To make a parsnip puree is quite easy and similar to other puree or mash recipes.
- PREPARE: Peel the parsnip and cut off the ends. Then cut the parsnip in cubes of similar size. It is important that the cube have similar size so that the parsnip cook evenly.
- COOK: Bring in a large pot filled with salted water to boil. Add the parsnips and fresh garlic cloves and cook 15-20 minutes until the parsnip are tender. The garlic will add a nice taste to the cooking water.
- MASH: Drain the parsnips and the cooked garlic cloves. Add milk and butter and mash it using either a potato masher, a blender or a hand mixer.
- SEASON: Season the pureed parsnips with lemon juice, olive oil and fresh thyme. Finish with salt and black pepper. You can add some lemon peel for decoration.
More side dish recipes
- Kale, Apple and Feta Salad
- Ratatouille, traditional recipe
- Lentil Salad with Tomme Cheese and Hazelnuts
Frequently asked questions
How long this parsnip puree keep?
You can keep this parsnip puree 3-4 days in an airtight container in the fridge.
Can I make this parsnip puree in advance?
Yes, absolutely! This is why I love this parsnip recipe when I cook a large dinner such as Christmas. You can prepare this puree one or two days in advance and heat it up in the microwave.
Can I freeze this parsnip puree?
Yes, of course! You can freeze it in an airtight container and keep in the freezer for up to 6 months.
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Parsnip Puree
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Ingredients
- 500 g parsnip
- 450 ml milk
- 15 g soft butter
- 3 cloves garlic
- 1/2 lemon
- Fresh thyme crumbled
- 1 tablespoon olive oil
- Salt
- Pepper
Instructions
- PREPARE: Peel the parsnip and cut off the ends. Then cut the parsnip in cubes of similar size.
- COOK: Bring in a large pot filled with salted water to boil. Add the parsnips and fresh garlic cloves and cook 15-20 minutes until the parsnip are tender.
- MASH: Drain the parsnips and the cooked garlic cloves. Add milk and butter and mash it using either a potato masher, a blender or a hand mixer.
- SEASON: Season the pureed parsnips the juice of the lemon, olive oil and fresh thyme. Finish with salt and black pepper.
