This parsnip puree makes a delicious side dish. The parsnips are boiled, then puréed with butter and buttermilk making them smooth and so creamy.

If you’re looking for a unique side dish you need to try this recipe for parsnip purée! They are creamy and pair well with so many main dishes.

Parsnips are underrated!

What do you think about parsnips? I think parsnips are one of those vegetables that are really underrated, and somewhat polarizing…most people either like them or they don’t, or they haven’t really given them a chance. I’m in the love them camp. I usually roast parsnips in a foil packet with olive oil on the barbecue, or in a tray with carrots. I also remember my mom boiling then coating the parsnips in bread crumbs and frying them in oil…so good. Another way to eat parsnips is to purée them like in this tasty recipe!

Serving Suggestion:

This is a great side dish to serve at any dinner because it goes with pretty much any type of meat. For weeknight dinners I will serve it with roast chicken and a side green salad. It also makes an elegant side dish for a holiday table served alongside baked ham for Easter, or roast turkey for Christmas or Thanksgiving dinner.

Parsnip Purée Recipe Tips

PARSNIPS: Use medium – large parsnips. Use a vegetable peeler to peel them, then cut into chunks before boiling.
WATER: Boil the parsnips in cold water with salt. Use just enough water to cover the parsnips by about an inch.
CHIVES: Use fresh green chives. You can also use fresh sliced scallions, green onions or spring onions.
MILK: This recipe calls for buttermilk which adds a buttery rich tang to the parsnip purée. BUT if you don’t have it, heavy cream, whole milk (3%), 2% or half and half cream work well too. I have also used sour cream instead of buttermilk.
BLENDING: Use an immersion blender, food processor or regular blender to purée the parsnip mixture as these give it a perfect creamy texture. You can also mash the parsnips if you prefer, but you will end up with more of a parsnip mash without a smooth consistency.
LEFTOVERS: Store any leftover parsnip puree in an airtight container in the fridge for 2 – 3 days.
MAKE AHEAD: For best results, serve it the same day you make it. But, you can make this purée a day or two ahead of time. Just reheat in the microwave or over the stove.

More Delicious Root Vegetable Recipes:

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Easy Creamy Parsnip Puree

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This parsnip purée makes a delicious side dish. The parsnips are boiled, then puréed with butter and buttermilk making them smooth and so creamy.

Author: Jo-Anna Rooney
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Stovetop

Ingredients

Units Scale

6 – 8 medium sized parsnips (peeled and cut into large chunks)
1/3 cup buttermilk
1/4 cup butter
1/8 tsp salt
1/8 tsp ground black pepper
2 tbsp chopped fresh chives

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Instructions

In a large pot of salted water, boil the peeled chunks of parsnips until tender and you can stick a fork through them, about 8 – 10 minutes.
Mash the cooked parsnips with a fork or potato masher, then add the butter and let it melt.
Add the buttermilk.
Now it’s time to purée. I use my immersion blender to make the mixture smooth, but you can also use a high-speed blender. Blend until smooth.
Stir in the chopped fresh chives, transfer to a serving bowl and enjoy!