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Side Dishes • American

Easy Puréed Parsnips Recipe

This easy to make, 15 minute side dish is a staple for our family! Puréed parsnips are my favorite to make to go with a roasted chicken or pork tenderloin and to bring to Thanksgiving and Christmas.

5.0 from 145 votes
25 mins
Total Time
4
servings
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Easy Puréed Parsnips

How to Make the Best Easy Puréed Parsnips

Puréed parsnips are a sophisticated and creamy side dish that often gets overlooked in favor of mashed potatoes. This easy recipe transforms humble parsnips into a luxurious accompaniment that pairs beautifully with roasted poultry, pork, or beef. The natural sweetness of parsnips becomes even more pronounced when they’re puréed, creating a velvety texture that’s comforting without being heavy.

What makes this recipe special is the fragrant rosemary oil that finishes the dish. By infusing olive oil with fresh rosemary sprigs, you add a subtle herbaceous note that elevates the parsnips from simple to restaurant-quality. The entire dish comes together in just 25 minutes, making it perfect for busy weeknight dinners or holiday tables.

This is the side dish that brings people back for seconds—even those who insist they don’t like parsnips. It’s become a Thanksgiving and Christmas staple in many households, and once you try it, you’ll understand why.

Easy Puréed Parsnips

Easy Puréed Parsnips

This easy to make, 15 minute side dish is a staple for our family! Puréed parsnips are my favorite to make to go with a roasted chicken or pork tenderloin and to bring to Thanksgiving and Christmas.

5.0 from 145 votes
CourseSide Dishes
CuisineAmerican
Keywordcreamy parsnips, fall side dishes, how to serve parsnips, puréed parsnips
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings4 servings
Calories307kcal
AuthorAlex Raeburn
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Ingredients

Creamy Puréed Parsnips

Rosemary Oil

Instructions

Creamy Puréed Parsnips

  1. Peel and quarter the parsnips, then place them in a pot of cold salted water.
  2. Bring to a boil and cook until the parsnips are very tender, about 10-12 minutes.
  3. Drain the parsnips well and transfer to a food processor.
  4. Add the milk, butter, salt, and white pepper.
  5. Purée until smooth and creamy, adjusting seasoning to taste.

Rosemary Oil

  1. While the parsnips are cooking, gently heat the olive oil with the fresh rosemary sprigs.
  2. Let the rosemary infuse for about 3-5 minutes, then remove from heat.
  3. Drizzle the rosemary oil over the puréed parsnips before serving.

Notes

  • This dish can be made ahead and reheated gently over low heat or in a double boiler.
  • For a lighter version, use vegetable or chicken broth instead of some of the milk.
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