Parsnip Puree

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.

parsnip puree recipe

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

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.

Cauliflower, parsnips, and roasted garlic

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!

Parsnip puree recipe

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.

parsnip puree

More Favorite Fall Side Dishes

If you love this parsnip puree, try one of these fall side dish recipes next:

For more fall side dish recipes, check out this post!

Parsnip Puree

rate this recipe:
5 from 20 votes
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Serves 6 to 8 as a side
This parsnip puree has a delicious nutty flavor and light, fluffy texture. We love it as a healthy holiday side dish.


  • 5 medium parsnips (1 pound), peeled & chopped into 1-inch pieces
  • 1 medium cauliflower (2 pounds), broken into pieces, including the cores
  • 5 cloves Roasted Garlic
  • 2 tablespoons extra-virgin olive oil, more for drizzling
  • ½ tablespoon fresh lemon juice
  • ½ to 1 teaspoon sea salt
  • 1 heaping teaspoon minced rosemary
  • Freshly ground black pepper, to taste


  • Tip: roast the garlic in advance and store any extra cloves in the freezer.
  • Bring a large pot of salted water to a boil and boil the parsnips and cauliflower for 10 to 12 minutes or until fork tender. Transfer to a blender.
  • Add 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.
  • 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.



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Rate this recipe (after making it)

  1. Cheryl from

    Hi, will this freeze? I cook for 1 but handy to do big batches and freeze portions. Thamks Cheryl Rae

    • Jeanine Donofrio

      Hi Cheryl, I haven’t tried freezing it, but I can’t see why it wouldn’t work.

      • cheryl rae

        thanks Jeanine, I will give it a whirl and let you know. cheers Cheryl

  2. aramnoor shop

    5 stars
    Thank you for the recipe!

  3. Laura

    Can I make this oil free, and what would I use that is vegan as a substitute for the oil?

    • Heather

      Isn’t olive oil vegan?

      • Jeanine Donofrio

        Olive oil is vegan.

  4. Krista Parra

    5 stars
    Delicious! Made exactly as recipe is stated.

  5. Pam O

    5 stars
    Made this for dinner tonight and it is fabulous! I put a couple extra roasted garlic cloves in because they were small and it only made it better. Thanks so much for this recipe, I will definitely be making it again!

    • Jeanine Donofrio

      I’m so glad you loved it!

      • Pam O

        5 stars
        I also cooked the cauliflower and parsnips at the same time in a large pot. I saved a cup or so of the cooking water when I drained the vegetables to use in the mash as needed. The food processor did a great job of making it a smooth and creamy consistency. The fine minced rosemary was a wonderful addition! Thanks again 😋

  6. Susannah

    Just wondering why you boil the parsnips and cauliflower separately when they both need 12 minutes and are going to end up together.
    I think I’ll try steaming in my instant pot though

    • Jeanine Donofrio

      Hi Susannah, sometimes they’re not done at exactly the same time, even though the time is similar. I like to do them separately so I can check each. You could probably cook them all together and it would turn out the same.

  7. Gil

    5 stars
    A culinary epiphany !
    This mash is one of the most amazing dishes I’ve ever tasted.
    Served with your roasted beet with citrus salad.
    All prepared as noted except the mash topped with a drizzle of black truffle oil.
    Thank you <3

    • Jeanine Donofrio

      Haha, I’m so glad you loved this one 🙂

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.