Hey, I’ve got a secret to tell you: You know how homemade mashed potatoes are delicious? Parsnip puree is even better.
And here’s where you might want me to back up a moment, as you could be thinking: What’s a parsnip? Read on, my friend.
What Is a Parsnip?
A parsnip is a root vegetable that is related to the carrot. In fact, you might just confuse a parsnip for a carrot if the color were the same. Parsnips have a similar shape to carrots, and are usually found near carrots in the produce aisle. As you see in the photo above, parsnips (left) and carrots look quite similar, but are pale in color rather than orange like the familiar carrot.
Parsnips are available year-round, but are at their best in the winter and fall. And unlike carrots, they don’t come in a wide breadth of colors and variety. You probably won’t find baby parsnips neatly ready for school lunches or frozen parsnips. Either your store will have them fresh or they won’t. And at least here in the U.S., parsnips are quite a bit more expensive than carrots . I recently paid about $4 per pound for parsnips, while carrots can be found for $1/pound or less.
For a full rundown on the similarities and differences between parsnips and carrots, be sure to check out my video above.
Parsnips are usually cooked, and they can be roasted, steamed, or sauteed. But my favorite way to cook and eat them is pureed. As I mentioned above, the result is similar to mashed potatoes, but way better, according to my taste buds. Try this recipe, and I think you’ll agree. And of course let me know in the comments.
Easy Parsnip Puree Recipe
- 4-5 medium parsnips, peeled and chopped
- 1/2 cup or more heavy cream, warmed
- 1/4 cup or more melted butter
- salt and pepper to taste
- Garnish: Parsley (dried or fresh flat leaf, chopped)
Step 1: Put the peeled and chopped parsnips in 3-quart or larger pot, fill with water, add some salt, and bring to a boil. Now reduce to a simmer and cook until the parsnips are tender, around 15 minutes. They are tender when a knife or fork easily pierces them. Go ahead, try one. Did you get that hint of nutmeg that I taste in them?
Step 2: Reserve about 1 cup of water and drain the rest.
Step 3: Add parsnips, cream, and butter to a food processor. I like to start with less cream and butter and then add more as needed. So start with half of the cream and half of the melted butter. Add a dash of salt and pepper. Now run the food processor to create the puree. Check the texture as the puree comes together. Add more cream and butter to get the texture you prefer. I like mine nice and smooth, but no runny. You can also add some of the reserved cooking water if you want less calories from the cream, or if you want a thinner puree.
Congratulations! You just made parsnip puree. All that’s left is to scoop it from the food processor and plate. Garnish with the parsley, and if you’re feeling indulgent, a touch more butter. Take a taste and relish how you just turned a humble root into something way more decadent than mashed potatoes.