Creamy Parsnip Puree Recipe

I crafted this Creamy Parsnip Puree recipe using tender parsnips, savory chicken broth, and a hint of garlic paired with unsalted butter and heavy cream. Inspired by the charm of parsnip cream, I invite you to experience a truly unique vegetable puree that is both intriguingly rich and vibrantly satisfying.

I recently found myself experimenting with a twist on traditional mashed parsnip recipes and came up with this Creamy Parsnip Puree that blew my mind. I started with 2 lbs of parsnips, peeled and cut into 1-inch chunks then simmered them in 1 cup of low-sodium chicken broth for a light yet flavorful base.

Adding in 2 tbsp of unsalted butter really gave it that smooth, velvety texture while a minced garlic clove added a subtle kick of flavor. I stirred in 1/4 cup heavy cream to make it extra rich and creamy and finished it off with a pinch of salt and freshly ground black pepper.

It might sound simple but with the right technique, this parsnip cream turns into a divine puree thats perfect as a side dish or even a unique take on puree potato. I guarantee you’ll want to try this twist on classic pureed vegetable recipes.

Why I Like this Recipe

I really love this recipe because its super easy to follow and the end result is a creamy, comforting dish that feels like a warm hug. Sometimes i feel like cooking something that isnt too complicated but still tastes amazing, and this recipe nails it.

I also love how flexible it is since i can adjust the broth amount to get the exact consistency i want. It means i dont have to worry about it being too thick or too watery.

Another reason i like this recipe is that the combination of butter, cream, and garlic gives it a rich flavor even though its made with just a few ingredients. It reminds me of home cooking and i always feel satisfied after eating it.

Ingredients

• Parsnips: Hearty root veggies rich in fiber and healthy carbs, naturally sweet when cooked.
• Chicken broth: Adds a gentle savory taste and moist texture, low-sodium and versatile.
• Butter: Unsalted butter enhances the creaminess and richness of the puree, boosting flavor.
• Heavy cream: Contributes a smooth, luxurious texture and adds indulgent richness to every bite.
• Garlic: Gives a zesty, aromatic kick that elevates the dish with a hint of heat.
• Low-sodium broth alternative: Perfect for those wanting a light taste and low salt intake.
• Overall, these ingredients combine to create a balanced, tasty puree that comforts and nourishes.

Ingredient Quantities

• 2 lbs parsnips, peeled and cut into 1-inch chunks
• 1 cup low-sodium chicken broth (or water if you prefer)
• 2 tbsp unsalted butter
• 1/4 cup heavy cream
• 1 garlic clove, minced
• Salt to taste
• Freshly ground black pepper to taste

How to Make this

1. Peel the parsnips and cut them into 1-inch chunks.

2. In a large pot, combine the parsnips, 1 cup of low-sodium chicken broth (or water if you prefer) and the minced garlic.

3. Bring the mixture to a boil and then lower the heat to let it simmer until the parsnips are really tender, about 20 to 25 minutes.

4. Once they are soft, drain out some of the excess liquid but keep a bit of the broth to help with blending.

5. Add the 2 tablespoons of unsalted butter and the 1/4 cup heavy cream to the parsnips.

6. Use an immersion blender or a food processor to blend everything into a smooth and creamy puree.

7. Taste the puree and season with salt and freshly ground black pepper as needed.

8. If the puree feels too thick, stir in a little more broth or water until you reach your desired consistency.

9. Warm it up again gently if it cooled too much before serving.

10. Serve the creamy parsnip puree warm and enjoy!

Equipment Needed

1. Vegetable peeler (to peel the parsnips)
2. Cutting board (for safely cutting the parsnips)
3. Sharp knife (to chop the parsnips into chunks)
4. Measuring cups and spoons (for the broth, cream, and butter)
5. Large pot (for cooking the parsnips with the broth and garlic)
6. Stirring spoon (to mix the ingredients while simmering)
7. Colander (to drain some of the extra liquid from the parsnips)
8. Immersion blender or food processor (to blend the parsnips into a creamy puree)
9. Serving bowl or ladle (for dishing out the warm puree)

FAQ

Creamy Parsnip Puree Recipe Substitutions and Variations

• Instead of using low-sodium chicken broth you can mix water with a bouillon cube or even use vegetable broth if you want to keep it vegetarian
• If you don’t have unsalted butter try using a bit of olive oil or a dab of coconut oil, but understand that it might change the flavor a little
• Heavy cream can be swapped for half and half or even whole milk with a small amount of melted butter blended in to boost richness
• Not a fan of garlic? You could use a pinch of garlic powder in place of the minced garlic, though it might be a bit milder in taste

Pro Tips

1. Try roasting the parsnips in the oven with a bit of olive oil and salt before cooking them in the broth. It adds a deeper flavor that makes the puree taste even more awesome.
2. If you want a tangy twist, squeeze a little bit of lemon juice after blending. It cuts through the creaminess and makes the dish feel lighter.
3. Don’t stress too much about getting the texture perfect on the first try. You can always add a bit more broth or water if it feels too thick, so taste and adjust as you go.