I’m really happy you’re here because this parsnip purée is one of my favorite cozy side dishes. It’s creamy, smooth, and has a gentle sweetness that makes it feel special without being complicated. I think you’ll love how simple it is to make and how it can brighten up any meal.
Parsnips might not be in every kitchen, but they’re usually easy to find at most supermarkets, especially in the fall and winter. When you pick them, look for firm, pale roots without too many blemishes. Heavy cream and butter are common ingredients, but if you don’t have heavy cream, you can use whole milk with a little extra butter for richness.

Ingredients For Parsnip Purée Recipe
Parsnips: These are root vegetables that look like pale carrots and have a sweet, earthy flavor when cooked.
Heavy cream: This adds richness and creaminess to the purée, making it smooth and velvety.
Butter: Butter gives the purée a lovely, buttery taste and helps make it silky.
Salt: Salt brings out the natural flavors of the parsnips and balances the dish.
Black pepper: A little black pepper adds a gentle kick and depth to the purée.
Technique Tip for This Recipe
One important step in this Parsnip Purée Recipe is cooking the parsnips until they’re tender. Here’s a simple way to know when they’re just right:
- After you bring the water to a boil and add the chopped parsnips, set a timer for about 15 minutes.
- Use a fork or a small knife to poke a piece of parsnip. If it slides in easily without much resistance, the parsnips are tender and ready.
- If the fork meets resistance or feels hard, give them a few more minutes and check again.
Cooking the parsnips until tender is key because it makes blending much smoother. If the parsnips are still hard, your purée might end up lumpy or gritty instead of creamy and soft. Tender parsnips also soak up the flavors from the butter and heavy cream better, making the final dish taste richer and more comforting.
When I first made this purée, I didn’t check the parsnips carefully enough and ended up with a few crunchy bits in the middle. It wasn’t bad, but definitely not as smooth as I wanted. Now, I always poke a few pieces before draining the water, just to be sure. It’s a small step that makes a big difference! Plus, if you’re in a hurry, you can cut the parsnips into smaller pieces before boiling—they cook faster and blend easier.
Taking a moment to test the parsnips means your purée will be creamy and delicious every time, making it a perfect side dish to warm up any meal.
Suggested Side Dishes
Alternative Ingredients
parsnips - Substitute with carrots: Carrots have a similar texture and sweetness when cooked, making them a good alternative for parsnips in a purée.
parsnips - Substitute with turnips: Turnips provide a slightly peppery flavor and similar consistency, offering a different but complementary taste profile.
heavy cream - Substitute with coconut milk: Coconut milk provides a creamy texture and a subtle sweetness, making it a dairy-free alternative.
heavy cream - Substitute with Greek yogurt: Greek yogurt adds creaminess and a slight tang, which can enhance the flavor of the purée.
butter - Substitute with olive oil: Olive oil provides a rich flavor and smooth texture, making it a healthier fat alternative.
butter - Substitute with ghee: Ghee offers a nutty flavor and high smoke point, making it a suitable replacement for butter.
salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can be used to season the purée.
salt - Substitute with sea salt: Sea salt provides a more complex mineral flavor compared to regular table salt.
black pepper - Substitute with white pepper: White pepper offers a milder, slightly different flavor profile and maintains the purée's light color.
black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, providing a different but interesting flavor twist.
Other Alternative Recipes Similar to This Dish
How to Store or Freeze This Recipe
Allow the parsnip purée to cool completely before storing. This helps prevent condensation, which can affect the texture and flavor.
Transfer the cooled purée into an airtight container. For best results, use a container that minimizes air space to reduce the risk of freezer burn.
If you plan to use the purée within a few days, store it in the refrigerator. It will stay fresh for up to 3-4 days.
For longer storage, consider freezing the purée. Portion the purée into freezer-safe bags or containers. Flatten the bags to save space and make thawing easier.
Label each container or bag with the date to keep track of its freshness. This is especially helpful if you have multiple batches or other vegetable purées in your freezer.
When ready to use, thaw the purée in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
Reheat the purée gently on the stovetop over low heat, stirring occasionally. If the purée seems too thick, add a splash of heavy cream or milk to reach the desired consistency.
Avoid reheating in the microwave if possible, as it can cause uneven heating and alter the texture. If you must use a microwave, do so in short intervals, stirring in between.
For an extra touch of flavor, consider adding a pat of butter or a sprinkle of fresh herbs like thyme or parsley when reheating.
How to Reheat Leftovers
Stovetop Method: Place the parsnip purée in a saucepan over low heat. Add a splash of heavy cream or milk to loosen the texture if needed. Stir frequently to ensure even heating and prevent sticking. Heat until warmed through, about 5-7 minutes.
Microwave Method: Transfer the parsnip purée to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 1-2 minutes, stirring halfway through. Continue heating in 30-second intervals until hot.
Oven Method: Preheat your oven to 350°F (175°C). Place the parsnip purée in an oven-safe dish and cover with foil to prevent drying out. Bake for about 15-20 minutes, stirring halfway through, until heated thoroughly.
Double Boiler Method: Fill the bottom of a double boiler with water and bring to a simmer. Place the parsnip purée in the top part of the double boiler. Stir occasionally, heating until the purée is warm and smooth.
Sous Vide Method: Place the parsnip purée in a vacuum-sealed bag or a resealable plastic bag with the air removed. Submerge in a water bath set to 165°F (74°C) for about 20-30 minutes. Massage the bag occasionally to ensure even heating.
Best Tools for This Recipe
Pot: used to boil the parsnips until they are tender.
Blender: used to blend the cooked parsnips with the heavy cream, butter, salt, and black pepper until smooth.
Knife: used to peel and chop the parsnips before cooking.
Cutting board: provides a safe surface for peeling and chopping the parsnips.
Measuring cup: used to measure the heavy cream accurately.
Measuring spoons: used to measure the salt and black pepper accurately.
Colander: used to drain the cooked parsnips before transferring them to the blender.
Spatula: used to scrape down the sides of the blender to ensure all ingredients are well blended.
How to Save Time on Making This Recipe
Pre-cut parsnips: Buy pre-peeled and chopped parsnips to save prep time.
Use a food processor: Instead of a blender, use a food processor for quicker blending.
Microwave parsnips: Microwave the parsnips in a covered dish with a bit of water for faster cooking.
Pre-measure ingredients: Measure out the heavy cream, butter, salt, and black pepper before starting.
Batch cooking: Make a larger batch of parsnip purée and freeze portions for future use.

Parsnip Purée Recipe
Ingredients
Main Ingredients
- 1 lb parsnips peeled and chopped
- 1 cup heavy cream
- 2 tablespoon butter
- 1 teaspoon salt to taste
- 0.5 teaspoon black pepper to taste
Instructions
- 1. In a pot, bring water to a boil and add the chopped parsnips. Cook until tender, about 15 minutes.
- 2. Drain the parsnips and transfer them to a blender.
- 3. Add the heavy cream, butter, salt, and black pepper to the blender. Blend until smooth.
- 4. Adjust seasoning to taste and serve warm.
Nutritional Value
Keywords
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