Creamy Garlic Parsnip Puree Recipe
on Sep 09, 2026
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This Creamy Garlic Parsnip Puree Recipe is a sweet side dish made by simmering parsnips in milk and heavy cream until tender. All blended until silky and smooth.
If you’re looking for more mashed side dish recipes, be sure to check out The Best Brown Butter Mashed Potatoes with Sage and Creme Fraiche Mashed Potatoes.
Why You’ll Love This Recipe
- Naturally sweet and nutty side dish
- Includes minimal ingredients
- Easy to scale servings and prep ahead
- Under 5 ingredients
- One pot to simmer all the ingredients
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
- Parsnips: These sweet root vegetables are peeled and cubed, simmered in milk and cream.
- Milk and Heavy Cream: Instead of boiling the parsnips in water, they are simmered in milk, butter, cream, garlic, salt, and pepper, and then directly blended from there.
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- Even cuts: Cut the parsnip into even 1-inch pieces to cook at the same rate.
- Blending: Don’t overblend the mixture, or else it will turn gluey and gummy.
- Prep: You can prepare this ahead of time and warm on the stovetop. Add a splash of cream to loosen it up.
- Storing: Cool first, and store in an airtight container in the refrigerator for up to 4 days.
How to Make Parsnip Puree
Step 1: Add all your ingredients to a pot and bring the heat to medium to medium-low.
Step 2: Let everything simmer until the parsnips are fork-tender.
Step 3: Carefully transfer to a blender and blend until super creamy.
Step 4: Season with salt, pepper, and serve.
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve with this parsnip puree? We have you covered!
Parsnip Puree FAQs
The reason your puree may be watery is that you used too much liquid when blending. For this recipe, we are simmering with milk and cream, and this also allows the body of the parsnips to build more creaminess and become less watery when blended.
Yes, make it up to 4 days in advance, and store it in the fridge. Warm on the stovetop when ready to serve, adding in cream to soften the mixture and bring back its creamy body.
This root vegetable puree is sweet and super earthy. Unlike mashed potatoes, parsnips have a subtle sweetness with a little bit of herbaceous flavors.
More Side Dish Recipes
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Creamy Garlic Parsnip Puree Recipe
Equipment
Ingredients
- 4 medium parsnips, peeled and cube into 1-inch cubes
- 1/2 cup whole milk
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter, cubed
- 2 large cloves of garlic
- Kosher salt
- Freshly cracked black pepper
Instructions
- In a large pot, add in your parsnips, whole milk, cream, butter, garlic and salt.
- Bring this mixture to a gentle simmer on medium to medium-low eat for about 20 minutes until the parsnips are fork-tender.
- Carefully transfer to a blender, and puree until smooth. Season with salt.
- Serve, and top with a knob of butter and some freshly ground black pepper.
Notes
- Even cuts: Cut the parsnip into even 1-inch pieces to cook at the same rate.
- Blending: Don’t overblend the mixture, or else it will turn gluey and gummy.
- Prep: You can prepare this ahead of time and warm on the stovetop. Add a splash of cream to loosen it up.
- Storing: Cool first, and store in an airtight container in the refrigerator for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
For a different creamy side dish, try this parsnip puree instead of mashed potatoes. It’s sweet, and so creamy!