This ultra-creamy garlic Parsnip Puree is one of my very favorite vegetable side dishes. It’s made in just 20 minutes, packed with flavor, loaded with nutrients, and it’s also paleo and gluten-free!
If you can’t get enough of this flavorful parsnip puree, you have to try my Parsnip Garlic Mashed Potatoes next!
Creamy Garlic Parsnip and Potato Mash
Plain old mashed potatoes will never taste the same again after you try this smooth and creamy parsnip puree. Filled with the flavors of garlic, parsley and chicken broth, each bite of this simple side dish will make you feel super warm and cozy. I like to garnish my mash with some extra butter and parsley to make it look as irresistible as it tastes.
But taste and presentation are just the tip of the iceberg when it comes to the appeal of this recipe. The puree is absolutely loaded with antioxidants, vitamins and minerals to support your body. And you can whip it up in just over 20 minutes! I won’t be the slightest bit surprised if this creamy parsnip puree becomes a regular side dish in your weekly dinner rotation.
What is a Parsnip?
A parsnip is a healthy root vegetable that’s in the same family as a carrot, though its flavor isn’t quite like that of a carrot at all. Parsnips taste more similar to sweet potatoes, with a nutty, earthy flavor profile that includes a nice touch of sweetness.
This potassium-packed vegetable has even been found to improve heart function, lower the risk of kidney stones and regulate blood pressure. Right on!
Recipe Ingredients
A simple combination of basic ingredients makes this drool-worthy puree come to life. Here’s what you’ll need:
- Parsnips: Peeled and cut.
- Yukon Potatoes: Also peeled and cut.
- Low-Sodium Chicken Stock: Or vegetable stock.
- Butter: This keeps the mash extra creamy.
- Garlic Powder: For depth of flavor.
- Salt: Added to taste.
- Fresh Parsley: Chopped.
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How to Make Parsnip Puree
In order to mash up your parsnips and potatoes, you’ll have to boil them first. After that, it’s just a matter of mashing and mixing!
Combine Veggies & Broth: Place the parsnips, potatoes and broth into a large pot.
Boil: Bring the broth to a boil and cook the veggies for 15-17 minutes, or until they’re nice and tender. Let the pot sit for 2-3 minutes after removing it from the stove.
Mash: Puree the potatoes, parsnips and broth with an immersion blender until smooth.
Add Remaining Ingredients: Add in the butter, garlic powder and salt. Stir until the butter is melted. Garnish the puree with parsley and an extra pat of butter, if desired.
Tips for Success
Just when you thought this recipe couldn’t get any easier, I’m coming at you with some handy tips to help streamline the process.
- Cut the Veggies into Small Chunks: If your potato and parsnip chunks are too big, they won’t boil properly. Make sure you cut them into small pieces that are all similar in size.
- Don’t Have an Immersion Blender? If you don’t have access to a handheld blender, you can mash up your potatoes and parsnips in a food processor instead. You could also use a regular high-speed blender, but you may need to work in batches.
- Season to Taste: You can always mix more salt or garlic powder into your parsnip puree after tasting it if you’d like. You could even add additional seasonings like thyme or onion powder!
Serving Suggestions
Looking for some entrées or other sides to serve alongside your parsnip mash? Any of the following recipes would make an awesome pairing.
- Serve with Spinach Salad: If you’re enjoying this parsnip puree as a Thanksgiving or Christmas side dish, I highly suggest pairing it with this Festive Spinach Salad! Full of fresh apples, candied pecans, crumbled gorgonzola cheese and more, it’s made in just 10 minutes.
- Pair with Mustard Glazed Chicken: I love serving my parsnip and potato puree alongside this Paleo Mustard Glazed Chicken. Juicy oven-baked chicken thighs are basted with gluten-free mustard, thyme, sage and balsamic vinegar. The flavors compliment this parsnip mash perfectly!
- Serve with Green Beans: Another holiday-worthy side dish to parnter with this puree is my simple Skillet Green Beans. They’re seasoned with garlic, red pepper flakes, lemon juice and more!
- Serve with Salmon: This Chili Lime Grilled Salmon is smothered in a super flavorful pineapple salsa! You’ll love how it tastes alongside this creamy parsnip mash.
How to Store and Reheat Leftovers
Leftover parsnip puree should be stored in an airtight container in the fridge after it has cooled to room temperature. Enjoy it within 2 days of making it. Reheat individual portions in the microwave for 15 seconds at a time as needed.
Can I Freeze Parsnip Puree?
You can freeze your parsnip mash for up to 8 months! Just place the cooled puree into a freezer-safe container and store it. Thaw frozen parsnip mash in the fridge before reheating it.
Description
This ultra-creamy garlic Parsnip Puree is one of my very favorite vegetable side dishes. It’s made in just 20 minutes, packed with flavor, loaded with nutrients, and it’s also paleo and gluten-free!
Scale
Ingredients
- 1 lb. of parsnips, peeled and cut
- 2 yukon potatoes, peeled and cut
- 1 1/2 cups of low sodium chicken stock or vegetable stock
- 1 tablespoon of butter
- 1 teaspoon of garlic powder
- salt to taste (about 1 teaspoon)
- 1 tablespoon of fresh parsley, chopped
Instructions
- Place parsnips, potatoes, and broth in a large pot.
- Bring to a boil, and cook for 15-17 minutes or until vegetables are tender.
- Let sit for 2-3 minutes.
- Puree potatoes, parsnips and broth with an immersion blender until smooth. (or place in a blender or food processor and puree until smooth)
- Add in butter, garlic powder and salt. Stir until butter is melted. Garnish with parsley.
Notes
- To Store: Refrigerate leftover parsnip puree in an airtight container after it has cooled. Enjoy it within 2 days. Reheat individual portions in the microwave for 15 seconds at a time as needed.
- To Freeze: Place cooled puree into a freezer-safe container and store for up to 8 months. Thaw in the fridge before reheating.
Nutrition
- Serving Size: 1/2 cup
- Calories: 83
- Sugar: 3 g
- Sodium: 324 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 4 mg
Keywords: pureed parsnips, vegetable side dishes, how to cook parsnip
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