Parsnip and Potato Puree
Elevate your side dish game with this creamy and flavorful Parsnip and Potato Puree, a delightful twist on traditional mashed potatoes. This recipe harmoniously combines the earthy sweetness of parsnips with the starchy comfort of potatoes, blended to silky perfection with rich butter and heavy cream. The addition of a gently simmered garlic clove infuses the puree with subtle warmth, while a sprinkle of fresh parsley adds a pop of color and freshness. Perfectly seasoned with just the right balance of salt and pepper, this easy recipe—ready in 40 minutes—makes an irresistibly smooth companion to roasted meats, grilled vegetables, or hearty casseroles. Simple to prepare yet elegant enough for a holiday table, this parsnip and potato puree will quickly become your go-to comfort food side dish.
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Recipe Information
Ingredients
- 500 grams parsnips
- 500 grams potatoes
- 50 grams unsalted butter
- 120 milliliters heavy cream
- 1 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 unit garlic clove
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Peel the parsnips and potatoes, then cut them into evenly-sized chunks (about 2 inches).
Peel the garlic clove and leave it whole.
Place the parsnip, potato chunks, and garlic in a large saucepan and cover with cold water.
Add 1 teaspoon of salt to the water and bring it to a boil over high heat.
Reduce the heat to medium and let the vegetables simmer for 15-20 minutes, or until they are fork-tender.
Drain the cooked vegetables and garlic thoroughly in a colander.
Return the vegetables and garlic to the saucepan and place it back on low heat to allow excess moisture to evaporate for about 1 minute, stirring occasionally.
Add the butter and heavy cream to the saucepan. Use a potato masher or an immersion blender to puree the mixture until it is smooth and creamy.
Season with additional salt and ground black pepper to taste.
Transfer the puree to a serving bowl and garnish with chopped fresh parsley, if desired.
Serve warm as a side dish to your favorite main course.
Nutrition Facts
Calories |
401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 13.3 g | 67% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 669 mg | 29% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 6.8 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 62 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 917 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
