Go Back
–+ servings
A creamy bowl of parsnip puree with a melted knob of butter.
Print Recipe
5 from 1 vote

Creamy Garlic Parsnip Puree Recipe

This Creamy Garlic Parsnip Puree Recipe is a creamy, sweet side dish made by simmering parsnips in milk and cream until tender.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American, French
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegetarian
Servings: 4
Author: Lindsey Baruch

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

Calories: 119kcal | Carbohydrates: 2g | Protein: 1g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 16mg | Potassium: 62mg | Sugar: 2g | Vitamin A: 443IU | Vitamin C: 0.1mg | Calcium: 49mg | Iron: 0.02mg