Menu Enter a recipe name, ingredient, keyword...

Parsnip Puree


Google Ads
Rate this recipe 4.6/5 (7 Votes)


  • 1 pound parsnips, peeled and sliced
  • Salt
  • 2 cups heavy cream
  • 2 sprigs fresh thyme
  • 1 head garlic, cut in 1/2 horizontally
  • 4 ounces unsalted butter or extra-virgin olive oil
  • Freshly ground black pepper


Servings 4
Preparation time 10mins
Cooking time 25mins
Adapted from


Step 1

Put parsnips in pot, season with salt and cover with water. Place over medium heat and bring to a simmer. Cook until tender - the tip of a paring knife should easily go through without resistance, approximately 15 minutes.

In a medium saucepan place the cream, thyme sprigs and garlic cloves over low heat and bring to a simmer.

Drain parsnips and reserve cooking liquid. Place parsnips in a food processor with butter, or extra-virgin olive oil and a couple of tablespoons of reserved cooking liquid. Begin to process and add strained heavy cream mixture. Season with salt and pepper, to taste, and puree until very smooth.

You'll also love

Review this recipe

Zucchini, Carrot, and Parsnip Patties with Lemon Yogurt Sauce Glazed Pork Roast with Carrots, Parsnips & Pears