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  • 4 parsnips, peeled and cut into chunks
  • 2 cloves garlic, smashed
  • 1 Tbsp olive oil
  • Salt
  • 2 Tbsp butter
  • 1/4-1/2 c heavy cream, room temperature
  • Pinch ground nutmeg
  • Black pepper


Preparation time 15mins
Cooking time 25mins


Step 1

Preheat the oven to 400 degrees F.

Toss the parsnips, garlic and olive oil on a baking sheet and season with salt (to taste). Roast until the edges are golden and caramelized, about 20-25". If a check during roasting reveals the bottom of the parsnips are cooking faster than the top, give them a toss and return the baking sheet to the oven.

When the parsnips and garlic are roasted, put them in a food processor with the butter, 1/4 c of the heavy cream and the nutmeg. Blend the mixture until smooth - add a bit more heavy cream if needed. Season with salt and pepper, to taste. Serve.

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