Description
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.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 253 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 40 mg
