Smooth And Creamy Parsnip Purée Recipe

I’m sharing my recipe for a rich and creamy Vegan Parsnip Puree that hides a clever ingredient trick I can’t wait to reveal.

I never expected parsnips could be so surprising. When I scrape a spoon across that silky surface and taste the depth from the parsnips and a splash of heavy cream, it feels like they quietly reinvent what a puree can do.

It’s rich but not showy, the kind of side that steals the scene without shouting. I’ve tried variations in other Mashed Parsnip Recipes and even chased a more intense Parsnip Cream vibe, and every time something small changes the whole thing.

You’ll want to know the little trick that makes it so smooth, and yeah, I usually mess up first.

Ingredients

• Parsnips: Sweet, earthy root, high in fiber and potassium, add natural sweetness and body.
• Unsalted butter: Rich in fat, gives silky mouthfeel and flavor, use sparingly for balance.
• Heavy cream: Boost creaminess and calories, adds smoothness and fat, makes puree luxurious.
• Milk or stock: lightens texture or adds savory depth, theyre good for thinning.
• Lemon juice: Brightens flavor, cuts richness with acidity, optional but very useful.
• Creme fraiche or sour cream: Adds tang and silkiness, a little goes far, creamy finish.
• Fresh chives or thyme: Fresh herbs add color, mild onion or woody notes, nice contrast.

Ingredient Quantities

• 1 1/2 lb (700 g) parsnips, peeled
• 2 tbsp (28 g) unsalted butter
• 1/2 cup (120 ml) heavy cream
• 1/4 cup (60 ml) whole milk or low sodium vegetable or chicken stock
• 1 to 1 1/2 tsp kosher salt or to taste
• 1/4 tsp freshly ground white pepper or to taste
• Pinch of freshly grated nutmeg
• 1 tbsp fresh lemon juice, optional
• 2 tbsp crème fraîche or sour cream, optional for extra silkiness
• fresh chives or thyme for garnish, optional

How to Make this

1. Cut the peeled parsnips into even 1 to 1 1/2 inch pieces so they cook evenly, put them in a pot and cover with cold water, add about 1 tsp of the kosher salt then bring to a simmer.

2. Cook until the parsnips are very tender and fall apart when poked with a fork, about 15 to 20 minutes, then drain them very well.

3. While they cook, warm the butter, heavy cream and the milk or low sodium stock in a small saucepan over low heat until the butter melts and the mixture is hot but not boiling.

4. Return the drained parsnips to the empty pot off the heat and start puréeing: use an immersion blender, food processor or blender to pulse the parsnips while slowly adding the warm butter-cream mixture until smooth and silky.

5. Stir in the remaining kosher salt to taste (total 1 to 1 1/2 tsp), the 1/4 tsp freshly ground white pepper and the pinch of freshly grated nutmeg, taste and adjust.

6. If you want extra silkiness fold in the 2 tbsp crème fraîche or sour cream, and if you like a little brightness add the optional 1 tbsp fresh lemon juice, then taste again.

7. If the purée is too thick thin it with a little more warmed milk or stock; if it’s too thin simmer gently a minute to tighten it up, but don’t overheat or it can get gluey.

8. For restaurant-smooth texture push the purée through a fine sieve or run it through a food mill one more time, otherwise keep as is for a bit more body.

9. Rewarm gently if needed, spoon into a serving bowl and finish with a scattering of chopped fresh chives or a few thyme leaves for garnish.

10. Serve immediately while warm, and save any leftovers in the fridge for up to 3 days, reheat gently with a splash of milk or stock.

Equipment Needed

1. Large pot (to boil the parsnips)
2. Colander (to drain them very well)
3. Small saucepan (to warm the butter, cream and milk/stock)
4. Immersion blender (or regular blender / food processor)
5. Fine mesh sieve or food mill (for that restaurant smooth finish)
6. Measuring cups and measuring spoons
7. Cutting board, chefs knife and vegetable peeler
8. Wooden spoon or spatula (for stirring and folding in crème fraîche)
9. Serving bowl and a large spoon or ladle for plating

FAQ

Smooth And Creamy Parsnip Purée Recipe Substitutions and Variations

• Parsnips: swap with equal weight of carrots for a sweeter, brighter purée, or use rutabaga or celeriac (celery root) for a similar starchy, earthy texture.
• Unsalted butter: use ghee 1:1 for a nuttier taste, or replace with good olive oil or neutral vegetable oil for a dairy free version (reduce added salt if using salted butter).
• Heavy cream: replace with full fat coconut milk for dairy free richness, or stir together 3/4 cup whole milk plus 1/4 cup melted butter to mimic creaminess.
• Crème fraîche or sour cream: plain Greek yogurt works great for tang and body, or use mascarpone for extra silkiness if you want richer mouthfeel.

Pro Tips

– Reserve about a cup of the cooking liquid before you drain the parsnips. It sounds obvious but that starchy water is magic for loosening the purée without thinning it with cold milk. Add it a little at a time so you dont go too thin.

– Warm the butter and cream first and add them slowly while pulsing. Cold fat shocks the veg and makes the texture grainy, plus over-blending will make it gluey, so stop and check often.

– For deeper flavor roast a few parsnip pieces until caramelized and fold them in, or roast all and use half roasted half boiled for the best of both worlds. Also a small splash of lemon or a spoonful of crème fraiche at the end wakes it up, dont skip the acid test.

– If you want restaurant smooth, push the purée through a fine sieve or run it through a food mill after blending. It takes an extra minute but the texture is worth it, and reheat very gently with a splash of hot stock or milk so it doesnt break.