This parsnip puree is like the fluffiest mashed potatoes you can imagine. Thanks to the parsnips and roasted garlic, it's rich, nutty, and delicious.
This year, this parsnip puree is taking the place of the mashed potatoes at our Thanksgiving dinner. You might be thinking, “What?! That’s crazy!” You’re not alone. That’s what Jack thought too. He’s a big mashed potato purist. Last year’s cauliflower mashed potatoes were a stretch for him, so parsnip puree sans potatoes seemed pretty nuts. Well, good news! Both of us couldn’t stop eating the puree by the spoonful before it made it to the table. It’s rich and nutty, with an amazing light and fluffy texture. Mashed-potato-purist approved! Jack loved this recipe, and I think you will too.
Parsnip Puree Recipe Ingredients
Here’s what you’ll need to make this parsnip puree recipe:
- Parsnips! If you’ve never cooked with parsnips before, you’re in for a treat. They have a nutty, complex flavor that makes this puree really unique.
- Cauliflower – Many parsnip puree recipes call for cream or butter, but blended cauliflower supplies the same creamy, luscious texture. It’s so much healthier, too!
- Roasted garlic – It elevates the nutty flavor of the parsnips.
- Lemon juice – For brightness.
- Fresh rosemary – It adds earthy, cozy fall flavor.
- Olive oil – It adds enough richness to make this decidedly healthy dish taste the right amount of unhealthy. Yum!
Just add salt and pepper to make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Parsnip Puree
Another reason that I love this recipe as compared to mashed potatoes is that it’s so darn easy! You make it in the blender, so there’s no mashing (or worrying that your potatoes will be gummy or lumpy) involved. If you can, use a high-speed blender to get a really light, airy texture.
When you’re ready to cook, roast the garlic until it’s brown and tender. While it cooks, boil the parsnips and cauliflower until they’re both fork-tender.
When all the veggies are ready, add them to the blender along with the olive oil and lemon juice. Season with salt and pepper, and blend until the parsnip puree is totally smooth. Before you eat, stir in the minced rosemary and an extra drizzle of olive oil. Enjoy!
Like all the best fall side dishes, this parsnip puree reheats perfectly. Just blend it, store it in the fridge, (give it a stir) and reheat it when you’re ready to serve! Make it up to two days in advance.
More Favorite Fall Side Dishes
If you love this parsnip puree, try one of these fall side dish recipes next:
- Oven Roasted Potatoes
- Perfect Baked Potato
- Baked Sweet Potato
- Sweet Potato Casserole
- Green Bean Casserole
- Maple Roasted Acorn Squash
- Roasted Brussels Sprouts
- Butternut Squash Soup
For more fall side dish recipes, check out this post!
- 5 medium parsnips (1 lb) peeled & chopped into 1-inch chunks*
- 1 medium head cauliflower (~2 lbs), broken into pieces (w/cores)
- 2 tablespoons extra-virgin olive oil, more for drizzling
- ½ tablespoon fresh lemon juice
- ½ to 1 teaspoon sea salt (I used 1 teaspoon)
- 1 heaping teaspoon minced rosemary
- Freshly ground black pepper, to taste
- 1 head garlic
- Extra-virgin olive oil
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Roast the garlic: Preheat the oven to 375°F. Cut a ¼ to ½-inch slice off the top of the whole head of garlic to expose the cloves and place cut-side up on a sheet of aluminum foil. Drizzle with olive oil and pinches of salt and pepper and wrap in the foil. Roast for 35 to 40 minutes or until golden and tender. Ideally, keep the garlic cut-side-up in the oven. I like this tip for using a muffin pan on Simply Recipes).
- Bring a large pot of salted water to a boil and boil the parsnips for 10 to 12 minutes or until fork tender. Scoop into a blender. In the same water, boil the cauliflower for 10 to 12 minutes, or until fork tender, and scoop it into the blender.
- Add 4 to 5 cloves of the roasted garlic to the blender along with the olive oil, lemon juice, ½ teaspoon of salt, and a pinch of pepper. Blend, using the blender baton to push down the contents, and blend to a smooth consistency. If necessary, add a bit of water or broth to get the blender moving, but do so sparingly so the puree doesn’t become too thin. Taste and add the additional ½ teaspoon of salt, if desired (I did).
- Transfer to a serving bowl and stir in the rosemary while the mash is still warm. Add a drizzle of olive oil, more pepper, if desired, and serve hot. See make-ahead/reheating instructions in the notes below.
This recipe reheats very well - the flavors become more integrated and delicious the next day. Store for up to 3 days in the fridge. Reheat in the oven or microwave and stir before transferring to a serving dish.