Parsnip Puree

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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
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1 pound parsnips, peeled and sliced


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


  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.
  2. In a medium saucepan place the cream, thyme sprigs and garlic cloves over low heat and bring to a simmer.
  3. 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.

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