Creamy Parsnip Puree
- PREP 10min
- COOK 30min
- TOTAL 40min
Roasted parsnips become ultra smooth and creamy after puréeing them. You can leave this parsnip purée plain, but we add a bit of cream and a touch of nutmeg to make it extra delicious. Serve this as you would mashed potatoes. I especially love this purée with roasted turkey (hello, Thanksgiving!), roasted chicken, and this incredible pork tenderloin with apples.
You Will Need
2 pounds (450g) parsnips, peeled and cut into 1-inch pieces, 8 medium
2 tablespoons extra-virgin olive oil
1/4 cup (60ml) heavy cream or half-and-half, warmed
1/8 teaspoon nutmeg
Salt and fresh ground black pepper
Directions
1Preheat the oven to 400°F (200°C) and position an oven rack in the middle of the oven. For easy cleanup, line a large baking sheet with parchment paper.
2Add the parsnips to a bowl with 2 tablespoons of olive oil and 1/2 teaspoon of salt. Then, spread onto one layer on the baking sheet.
3Roast the parsnips until light golden brown around the edges, about 30 minutes. About halfway through roasting, toss the parsnips for even browning.
4Add the roasted parsnips to a food processor or blender with the cream and nutmeg. Purée until your desired consistency, add more water if necessary. Stir in a few grinds of pepper and season with salt to taste. Alternatively, mash the parsnips with a potato masher or use a food mill and stir in the other ingredients.
Adam and Joanne's Tips
- Storing: Parsnip purée can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, let it cool completely, then place them in a freezer-safe, airtight container. Thaw overnight in the fridge before reheating.
- The nutrition facts provided below are estimates. We assumed 1/2 teaspoon salt and the cream.