This garlic roasted parsnip puree is incredibly easy to make and tastes fantastic in a variety of uses. It may become your new favorite!
Some links in this article are affiliate links that may earn me a commission if you purchase through them.
When I first heard of parsnip puree, it was when someone was talking about them as a alternative to potatoes as a side dish.
As much as I enjoy parsnips in a pot roast and other hearty dishes, they just weren’t cutting it for me when I thought about things I wanted to eat on Thanksgiving. And so I didn’t make them.
Fast forward to an event I attended awhile ago that had a huge bowl of parsnip puree, but it wasn’t a side dish. Instead, it was being used as a condiment.
Instead of placing ketchup or mustard or mayonnaise on a burger or sandwich, parsnip puree was offered instead. I took them up on the offer of trying parsnip puree on my burger, and I fell in love.
Parsnip puree makes a fabulous side dish, but it’s so much more. It took using it as a condiment to convince me to try it. Oops.
My biggest lesson: roast the parsnips instead of boiling them or cooking them in some other manner. That is definitely the way to go, especially when you roast them with garlic. Yum!
This was such an easy recipe to make, and my family loved it, including the wee ones. I put it on burgers I was making (with Manchego cheese – mmmmm!), but we also used it as a dip for the roasted broccoli I served and another day with a full crudite platter.
It is mildly sweet but not sugary and has a beautiful flavor that compliments beef and vegetables equally well. Needless to say, I now have a permanent jar of parsnip puree in the fridge to pull out at a moment’s notice, and I feel good about it!
How do I choose a good parsnip?
Parsnips are in the carrot family, so you want to use the same logic when you choose your parsnips. Look for a smaller parsnip, because they tend to be more tender and have more flavor.
The larger the parsnip, the more woody they tend to be.
You want them to be firm, as well. Soft parsnips are old and – shocker – don’t taste as good.
How do I cut parsnips before I roast them?
The center part of the parsnip doesn’t puree nicely. It has a woody texture that doesn’t mellow and just needs to go.
Although the center looks like a carrot, you cannot treat it as such and go about your merry way. Instead, you need to remove it to get a great texture in your puree.
It doesn’t peel or scoop out, which of course would be the easy solution. Instead, I found the best way to deal with it was to simply slice my parsnip in half and then cut around it, leaving the woody center behind.
This has the added benefit of cutting my parsnip into smaller pieces that roast in the same amount of time as my garlic, so win win!
What kind of milk should I use?
While it’s tempting to make this as rich as possible and use heavy cream, you do not need to do so in order to have a delicious puree.
I use regular 2% milk, and it tastes just fine with no need to make it more rich. Whole milk and skim also work just fine.
Can I make vegan parsnip puree?
Absolutely! This is naturally gluten free, and you can easily make it dairy free and vegan recipe, as well.
Simply substitute your favorite nondairy milk for the milk and ensure you use vegetable stock. Voila, you have an allergy friendly recipe everyone can enjoy.
How do I reheat leftover parsnip puree?
You can keep leftover garlic roasted parsnip puree in the fridge in an airtight container for up to a week. To reheat it, you want to do so gently on the stove over medium low heat.
When you chill the puree, it gets stiff and may feel a little dried out, but don’t panic. When you place the leftovers into a pot, add a tablespoon or so of chicken stock.
Stir it periodically while you heat it for five or so minutes, then serve. You just need to heat it through, not cook it again, so keep the heat low and gentle.
How to Make Garlic Roasted Parsnip Puree
Preheat your oven to 375 degrees. Line your baking sheet with parchment paper or a silpat.
Peel your parsnips as you would a carrot. Cut them in half lengthwise to expose the woody center.
Using your knife, cut around the woody center, leaving chunks of the parsnip. Toss the woody center.
Place your parsnip chunks on your prepared baking sheet. Toss with the olive oil and a bit of salt and pepper, then spread out in a single layer on the baking sheet.
Cut the very top off your bulb of garlic to expose the cloves. Place on a piece of tin foil, and sprinkle with olive oil, salt, and pepper.
Carefully close the tinfoil to create a sealed tent for your garlic bulb, but ensure you leave air in it. You don’t want to wrap the bulb in the tin foil.
Place this on your baking sheet with the parsnips.
Roast both the garlic and parsnips in your oven for 20-25 minutes until golden brown and soft. Remove from the oven and try not to simply pick all up the parsnips and eat them as is.
Place the cooked parsnips into a tall narrow container or your blender or food processor. Add half the cloves of garlic, simply squeezing them from the roasted bulb, ensuring the paper doesn’t go with them.
Add the milk, chicken stock, and nutmeg. Use an immersion blender (or your regular blender or food processor) to puree, adding additional milk and/or stock to get the consistency you desire.
Add salt and pepper to the pureed parsnips taste and mix again.
Serve immediately as a dip or condiment or as a great side dish with pork tenderloins or pot roast or turkey for Thanksgiving in place of mashed potatoes. I’m a convert now.
This will keep sealed in your fridge for up to a week.
Bookmark this garlic roasted parsnip puree recipe to make again!
- 3 large parsnips
- 2 tablespoons olive oil
- 1 bulb garlic
- 1/4 cup milk
- 1/3 cup chicken stock
- 1/8 teaspoon nutmeg
- salt and pepper to taste
- Preheat oven to 375 degrees. Line baking sheet with parchment paper or silpat.
- Peel parsnips, then cut in half lengthwise. Cut around the woody center, leaving chunks of the parsnip. Toss the woody center.
- Place parsnip chunks on prepared baking sheet. Toss with olive oil, salt, and pepper, then spread in a single layer.
- Cut the top off garlic bulb to expose cloves. Place on tin foil, and sprinkle with olive oil, salt, and pepper. Create a sealed tent from tin foil around garlic and place on baking sheet with parsnips.
- Roast for 20-25 minutes until golden brown and soft.
- Place parsnips into a tall narrow container or blender. Add half the cloves of garlic. Add milk, stock, and nutmeg. Puree, adding additional milk and/or stock to get the consistency you desire. Add salt and pepper to taste and mix again.
- Serve immediately as a side dish, dip, or condiment. This will keep sealed in your fridge for up to a week.
- To make vegan, substitute rice milk and ensure you use vegetable stock.
- For more tips and hints, be sure to read the full article.
As an Amazon Associate and member of other affiliate programs, I earn a commission from qualifying purchases.
Nutrition Information:Yield: 10 Serving Size: 1/4 cup
Amount Per Serving: Calories: 65Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 49mgCarbohydrates: 9gFiber: 2gSugar: 3gProtein: 1g
This site uses an outside source to provide nutrition as a courtesy. If you need exact values, please calculate yourself.
I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.