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
- Garlic Mashed Cauliflower
For more fall side dish recipes, check out this post!
Parsnip Puree
Ingredients
- 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
Instructions
- 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.
I have to add my praise for this recipe. My son will not eat any carbs and I was cooking short ribs which just cry out for mashed potatoes. So I tried this recipe as s substitute and was amazed how two vegetables which I tolerate but definitely do not love, could combine to make such a wonderful dish. The only bad part is there were no leftovers.
Hi Sonia, I’m so glad everyone loved it!!
This recipe is delicious, the mash is so flavorful. I love it and it was very easy to make.
Thank you!
Hi Mary, I’m so glad you enjoyed it!
Wow! I made this second time around and steamed veggies instead of boiling and it turned out even better! One of my most favorite recipes! Thank you so much for sharing! It’s light, fluffy, so flavorful and seriously addicting!!!
I’d give it 10 stars if I could! 🙂
Can you freeze this?
TIA
Hi Emma, I think the texture might change, so I wouldn’t recommend it.
This was fantastic! Just made it with a side of crispy roasted Brussels sprouts and it tasted amazing and just like mashed potatoes – maybe even better!
Just got done making this for ourTthanksgiving meal. I could not stop eating it by the spoonful before it hit the table. This recipe is so easy and delicious, I will definitely be making this time and time again!
Hi Stephanie – I’m so happy to hear that! (that’s how I felt, spoonful after spoonful). Glad this one was a hit!
This is delcious! Tastes very similar to mashed potatoes and the texture is spot on! I brought it to a friendsgiving and everyone loved it!!
Hi Laurel – I’m so glad everyone loved it!
Finally someone who actually tried it! I find it ever so frustrating reading 5 star reviews on recipes from people who have never actually tried the recipes. Thanks!
Would a food processor work for this recipe or do you need a blender to get the correct consistency?
I don’t think a food processor would whip it into as creamy of a texture. Although I haven’t tried – I’d just be worried that the parsnips might end up a bit chunky.
Food processor works great! 🙂 Took a little while…but keep committed and you’ll get there!
Ah…that makes sense. I had a feeling you might have tried it. Many thanks for the speedy reply!
This looks so delicious, Jeanine. What do you think re. roasting the cauliflower and the parnips along with the garlic? Those are my two favorite vegs to roast. I’d love your input.
Thanks Karen! I’ve tried that and it didn’t work well for me. Since much of the moisture roasts out, more liquid in the blender is required – which works great for soups but I couldn’t get (specifically the cauliflower) to whip into an airy texture that I think is necessary for the mashed-potato-like texture. I’ve just had much more luck lightly boiling it for this type of recipe. Hope that helps!
This is so going on my table this year!
Is it possible that this dish is too pretty to eat?!
Loving this mashed potatoes alternative!
wow!! It looks so Good and Easy to make! I will try this but one thing is can I use carrot without using parsnips! Maybe parsnips are not available here. Let me know!!
Yummy! I love parsnips and I know these taste amazing!!
I’ve tried a version like this too. But with carrot/parsnip/potoato. It’s amazing, I agree. Glad Jack approved, that purist haha!
Great side dish for the holidays!
These look fantastic! I always love using cauliflower as a disguise for a rich sauce. The addition of parsnips is really clever. Can’t wait to try these out!
This sounds divine! I almost bought a cauliflower at the market today..should have! I have two bags of parsnips in my fridge and rosemary covered in snow on its last leg in the garden…
I will make this soon!
Looks gorgeous, friend!