Parsnips Puree

parsnip puree 1

Parsnips smell like ginger and from the moment you peel them you know you’re in for something special. They have a naturally sweet flavor that we enhance with cream and butter. Pureé them for the perfect side for fish or meat as a delicious substitute for potatoes or other starchy vegetable.

Healthy Side Dish?

It’s a root vegetable and contains a lot of fiber, has a low glycemic index and fewer calories, carbohydrates and sugar than potatoes. Did I mention they’re gluten free?

Well, let’s fix that by using a boatload of butter, cream and milk. If you’re willing to give them a try, get ready for a delicious treat!

Let’s Make Parsnips Pureé

peeled and trimmed

Peel, trim the ends and slice or coin them into 1/4″ thick pieces. Whichever you choose, it doesn’t matter. The point is to make the parsnips roughly the same size so they cook evenly

ready to cook

Use enough half and half to cover the parsnips and that’s about 1-1/2 to 2 cups. Simmer until the parsnips are tender and ready to puree – about 12-15 mintes.

parsnips puree 2

Remove and discard the thyme and bay leaf, then strain the parsnips out of the pot and place them into the food processor. Add the butter and a half cup of the half and half with a pinch of salt. Pulse until it’s as smooth as you want, adding more of the half and half if necessary.

parsnip puree 3

Serve with a drizzle of butter on top or plate with an entreé.

Filet plated with parsnip puree Print

Parsnips Puree

Buttered Parsnips Pureed to Silky Smoothness

  • Author: Tim
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 4 servings 1x


  • 1 lb parsnips -trimmed, peeled and sliced or coined
  • 2 cups half and half
  • 4 garlic cloves – peeled and smashed
  • 1 sprig thyme
  • 1 bay leaf – optional
  • 1 big pinch salt
  • 1 pinch ground white pepper
  • 1 stick unsalted butter – cubed and room temp
  • Chopped chives – optional garnish


  1. Put the parsnips in a pot, season with salt and pepper, cover with half and half and add the garlic, thyme and optional bay leaf
  2. Use medium heat to bring to a simmer, then cover and lower the heat to low simmer. Cook until tender, stirring occasionally. When the tip of a paring knife easily goes through without resistance they are ready – about 12-15 minutes
  3. Discard the thyme and bay leaf. Strain the parsnips and put them in the food processor. Add the butter and a half cup of the warm half and half
  4. Pulse until it blends thoroughly. Taste and adjust salt and pepper if necessary. Add more half and half if necessary to achieve your desired level of puree with a light, loose texture
  5. Serve in a crock with a drizzle of melted butter, or plate with a dinner entree