Creamy Garlic Roasted Parsnip Puree is a smooth, velvety side dish with a delicate natural sweetness and rich roasted flavor. Roasting the parsnips and garlic deepens their taste, creating a beautifully balanced puree that pairs perfectly with roast chicken, lamb, or any hearty main. It’s elegant enough for holiday gatherings yet simple enough for a cozy weeknight dinner.
Why You’ll Love This Recipe
Roasting enhances the natural sweetness of parsnips
Ultra-creamy texture without being heavy
Simple ingredients with big flavor
Perfect alternative to traditional mashed potatoes
Can be made ahead for easy entertaining
Freezer-friendly for convenient meal prep
Pairs beautifully with a wide variety of mains
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb (450 g) parsnips, washed well and chopped into ½-inch (2 cm) cubes
3 garlic cloves, peeled
2 tablespoons olive oil
2 tablespoons salted butter
¼ cup (60 ml) heavy cream
½ teaspoon salt, or to taste
¼ teaspoon freshly ground black pepper, or to taste
Directions
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, combine the chopped parsnips and whole garlic cloves. Drizzle with olive oil and toss until evenly coated.
Sprinkle with salt and pepper, then spread the mixture in a single layer on the prepared baking sheet.
Roast for 25 minutes, or until the parsnips are golden brown with slightly caramelized edges. They should be tender enough to mash easily between two fingers.
Transfer the roasted parsnips and garlic to a high-speed blender or food processor.
Add the butter and heavy cream.
Blend on low speed at first, gradually increasing the speed until the mixture becomes completely smooth and creamy. Scrape down the sides as needed.
If the puree seems too thick, add an extra tablespoon or two of warm cream or milk to loosen it.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve warm with an optional small pat of butter on top.
Garlic Lover’s Version
Add one extra clove of roasted garlic for a deeper, richer flavor.
Herb-Infused
Blend in 1 tablespoon of fresh thyme leaves or chopped rosemary for an aromatic twist.
Lighter Option
Replace heavy cream with half-and-half or whole milk for a lighter consistency.
Extra Creamy
Add 2 tablespoons of cream cheese for an even silkier texture.
Sweet and Savory
Stir in a small pinch of nutmeg to enhance the natural sweetness of the parsnips.
Storage/Reheating
Refrigeration
Allow the puree to cool completely. Transfer to an airtight container and refrigerate for up to 3 days.
Freezing
Store in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before reheating.
Reheating
Place the puree in a saucepan over medium-low heat. Add a splash of broth, milk, or cream to loosen the texture. Stir frequently until heated through.
FAQs
Can I make this parsnip puree ahead of time?
Yes. It stores well in the refrigerator for up to 3 days and reheats beautifully.
Can I freeze parsnip puree?
Yes, once cooled completely, freeze it in an airtight container for up to 1 month.
Do I need to peel the parsnips?
Peeling is optional. If washed thoroughly, the skin can be left on for added nutrients and flavor.
Why roast instead of boil the parsnips?
Roasting caramelizes the natural sugars, giving the puree a deeper, sweeter flavor compared to boiling.
Can I use a potato masher instead of a blender?
You can, but the texture will be more rustic and less silky smooth.
How do I know when the parsnips are done roasting?
They should be golden brown and soft enough to mash easily between your fingers.
Can I substitute butter with olive oil?
Yes, though butter provides a richer flavor. Olive oil will make it dairy-free but slightly less creamy.
What can I serve with parsnip puree?
It pairs well with roast chicken, lamb, beef, or grilled vegetables.
Why is my puree too thick?
It likely needs more liquid. Add warm cream or milk gradually until the desired consistency is reached.
Can I add other vegetables to this puree?
Yes, roasted cauliflower or carrots blend well with parsnips for a flavorful variation.
Conclusion
Creamy Garlic Roasted Parsnip Puree is a simple yet refined side dish that transforms humble root vegetables into something truly special. With its naturally sweet flavor, smooth texture, and make-ahead convenience, it’s an excellent alternative to mashed potatoes for both everyday meals and festive occasions. Once you try it, this comforting puree may become a regular feature on your table.
Creamy Garlic Roasted Parsnip Puree is a smooth, velvety side dish with delicate natural sweetness and rich roasted flavor. Roasted parsnips and garlic blend with butter and cream to create an elegant alternative to mashed potatoes, perfect for weeknight dinners or holiday meals.
Ingredients
1 lb (450 g) parsnips, washed and chopped into 1/2-inch (2 cm) cubes
3 garlic cloves, peeled
2 tablespoons olive oil
2 tablespoons salted butter
1/4 cup (60 ml) heavy cream
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
Instructions
Preheat oven to 350°F (180°C). Line or lightly grease a baking sheet.
In a bowl, toss chopped parsnips and garlic cloves with olive oil until evenly coated.
Season with salt and pepper and spread in a single layer on the baking sheet.
Roast for 25 minutes, until golden brown and fork-tender.
Transfer roasted parsnips and garlic to a blender or food processor.
Add butter and heavy cream.
Blend until completely smooth and creamy, scraping down sides as needed.
If too thick, add 1–2 tablespoons warm cream or milk to loosen.
Taste and adjust seasoning if necessary.
Serve warm, optionally topped with a small pat of butter.
Notes
Peeling parsnips is optional if washed thoroughly.
For deeper garlic flavor, add an extra roasted clove.
Substitute half-and-half or milk for a lighter version.
Add fresh thyme or rosemary for herbal variation.
Store refrigerated up to 3 days or freeze up to 1 month.
