Pulled From My Table: Creamy Parsnip Puree (With A Dash of Chaos)
I have to confess—parsnip puree felt like one of those fussy chef-things the first time I made it. “Oh sure, just puree some roots and wow your guests,” said the food mag, as if we’ve all got an extra hour and a squad of sous chefs on standby. But (and here comes the plot twist), it actually turned out to be pretty easy—once I stopped overthinking it. Honestly, there’s a running joke in my house that this dish is how I sneak in veggies when everyone’s secretly wishing for more potatoes. The first time I made it was on a rainy Sunday; the kind where you poke around your kitchen and use up whatever’s looking a bit too limp for roasting but too innocent to chuck away. And, well, the rest is delicious, creamy history, except for the one time I mistook horseradish for a parsnip…
Why You’ll Love This (No, Really)
So I make this when I want a side dish that’s fancier than mashed potatoes but easier than trying to whip up a soufflé (which I still haven’t mastered, by the way). My kids have gone through suspicious phases (“Mum, what is THAT?”) but now they’re convinced it’s posh mashed potatoes and don’t question it. I like that it’s a little sweet, a bit earthy, but mostly, it makes plain grilled chicken taste like something you’d order in a proper restaurant. Pro tip? I started using a splash more cream when my brother-in-law accused it of being “too healthy.” (he eats three helpings now)
What’s in the Mix? (Don’t Stress Over It)
- Parsnips – About 700g, peeled & chopped (I don’t weigh exactly, just use about 5 or 6 medium ones; large ones work too, but they’re a pain to peel)
- Potato – 1 large, peeled & cubed (or sub another parsnip if you’re potato-averse—my granny swore by Maris Piper but honestly any type is fine)
- Double cream – 100ml (I’ve swapped in milk before—works in a pinch, just not quite as dreamy)
- Butter – a good knob, probably 40g (Salted is better, but unsalted is fine if you like to micro-manage the seasoning)
- Salt & white pepper – to your taste (or black pepper, if that’s what’s handy—I run out of white and can never remember which shop stocks it)
- Optional: pinch of nutmeg, splash of olive oil, or even a couple cloves of garlic if you like more flavour (sometimes I throw both in, sometimes I forget and it’s still good)
Let’s Cook (Or, My Method to the Madness)
- Peel and chop your parsnips and potato into rough chunks—you’re not going for beauty here, just try to keep them about the same size so they cook at the same speed. That’s the only thing you really have to get right early on.
- Toss the chunks in a pot, cover with cold water, and add a good pinch of salt. Bring to the boil (here’s where I usually wander off and forget, so keep half an eye out) then simmer gently for about 15-20 minutes, until everything’s fork-tender. Don’t panic if it goes a minute extra, just don’t let them disintegrate into soup.
- Drain thoroughly. Honestly, this is where I’ve messed up most often. Too much water left, and you’re basically making swamp puree. Leave them to steam out in the colander for a sec—this bit does matter.
- Pop the veg back in the pot (or use a bowl if your pot’s too hot to handle), add the butter and cream, and—here’s where you get creative—mash like mad. Or, for extra drama, use a hand blender. (If you only have a potato masher, that works! You’ll just get a more rustic vibe—most nights that’s what I do.)
- Season with salt and pepper and, if you’re feeling adventurous, a pinch of nutmeg or swirl of olive oil. Taste it (I always do—often more than once. Oops.)
- If it’s too thick, add a splash more cream; too thin, a quick win in the microwave or pan thickens it up.
Kitchen Notes: Stuff I’ve Actually Learned
- Do let the parsnips steam dry after boiling. Removing as much water as you can is the not-so-secret trick for a creamy result.
- I’ve tried using a food processor once—puree got weirdly gluey. Stick with a hand blender or even just a masher.
- Honestly, I’ve burnt the bottom of the pan before by not watching the heat. Scrape it all into a bowl if you need to re-mash—no shame.
If You Fancy A Change (Or Like Living Dangerously)
- Carrot & Parsnip Puree: I’ve subbed in a carrot or two for half the parsnips (colour gets a bit wild, but it’s sweet and tasty)
- Dairy-Free: Used olive oil instead of butter/cream—bit less silky, more earthy, but decent especially if a lactose-intolerant mate is round
- Celeriac Swap: Once tried swapping potatoes for celeriac. It tasted…well, odd. Maybe that’s just me.
No Fancy Gadget? No Worries
I do love my hand blender, but if you don’t have one, just mash the whole lot with a potato masher and use a fork for stubborn bits. Or go totally old-school and get someone else to do the muscle work (teenagers make good puree assistants, in my experience, as long as you bribe them).
Storing (If You Have Any Left!)
Technically, you can store this in the fridge in a sealed container for up to three days. In real life? It barely lasts the evening—my family picks at it cold, straight from the dish while pretending they’re “tidying up.” It reheats nicely, by the by—just a splash of milk and a little patience.
How We Serve It Round Here
I mean, you can plate it elegantly, swoosh-style, but I like a comfort pile next to roast chicken or pork (Sunday roast tradition in my house). Oh, and if I have extra, it’s amazing topped with a fried egg—the ultimate lazy brunch, if you ask me.
Lessons I’ve Learned—So You Don’t Have To
- Don’t rush the drying step. I got impatient once, skipped it, and ended up with slop.
- If you go heavy on the garlic, watch out—it can overpower everything (but then again, sometimes that’s excellent if you like a garlicky kick).
- Hand blenders and hot liquids: go slow or you’ll redecorate your kitchen. Trust me, I’ve done it.
Frequently Asked (And Sometimes Funny) Questions
Can I make this ahead of time? Yup, you can totally make it a day early—actually, I find it works better if it sits overnight in the fridge. Flavous seem to meld nicely.
Do I have to peel the parsnips? Technically no, but the texture gets a bit grainy if you don’t. (Just wash well if you’re skipping it.)
Can this freeze? Eh… kind of. It’s ok after freezing but comes out a bit grainy. I usually just eat it all fresh—problem solved!
Why’s mine not creamy? Did you steam them dry? Did you go easy on the cream? Next time, add a smidge more fat or give a proper blitz.
Do parsnips actually taste good? Yes! Or at least, I think so now. Used to think they were weird but this changed my mind. Your mileage may vary.
Also, side note: I once made this for a vegan friend and forgot to swap the butter—so, always double-check if cooking for someone with dietary needs! That’s my PSA.
And there it is: creamy parsnip puree, the sort of comfort food that sneaks up on you and quickly earns a spot on the regular rotation. If you try it (and survive peeling the parsnips), let me know how yours turns out—bonus points if it lasts longer in your fridge than mine ever does!
Ingredients
- 1 1/2 pounds parsnips, peeled and chopped
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 2 cloves garlic, minced
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh chives, chopped (optional, for garnish)
Instructions
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1Bring a large pot of salted water to a boil. Add the peeled and chopped parsnips.
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2Reduce heat and simmer the parsnips for 18-20 minutes, or until they are tender when pierced with a fork. Drain well.
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3In a small saucepan, heat the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant but not browned.
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4Add the cooked parsnips, heavy cream, milk, salt, and pepper to a blender or food processor. Pour in the melted butter and sautéed garlic.
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5Blend until the mixture is completely smooth and creamy. Taste and adjust seasoning as needed.
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6Transfer the puree to a serving bowl, garnish with chopped chives if desired, and serve warm.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
185cal
Protein:
2 gg
Fat:
10 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
22 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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