Ultra-smooth and lush, this creamy parsnip puree would make a wonderful addition to your Thanksgiving feast – or to any meal you tuck-into this fall and winter!
This creamy parsnip puree kicks off my Thanksgiving Twists series. For the next month, I’ll be posting delicious dishes for your Thanksgiving table that offer a little something extra or different. Because the world doesn’t need another mashed potato recipe. For real. But, we can always use more inspiration!
I love parsnips. They have a light anise flavor that makes them unexpected and extra delicious. They make a beautiful puree that can easily swap for your mashed potatoes, or serve as a lovely addition to your table. What’s more, this dish is incredibly easy to make, a blessing in a crowded and sometimes complicated kitchen on Thanksgiving. They can be made the day before the big holiday, and heated up when you are ready to eat them. Better yet, ask Aunt Betty to make them – they are so simple even she can’t mess them up!
A general rule of thumb for this creamy parsnip puree is to use one large parsnip per person. The recipe below serves 4 and will scale nicely. I also include options for both a dairy-based and dairy-free version so you can enjoy this dish regardless of what your preference is! For dairy-free cooking, I like to use Nutpods. It’s a blend of coconut and almond milks, so it’s creamy, but not too dense and doesn’t have an overwhelming coconut flavor, which I don’t like in most dishes (unless it’s intentional!).
After the parsnips simmer for about 15 minutes, they get a quick puree in the blender with a dash of butter or ghee, giving them a gorgeous, luscious texture. I love using my Vitamix for this, as the texture it gives purees is so silky smooth, but any blender will work! Don’t get me wrong, I love me some good mashed potatoes, but not everyone eats them (Paleo purists, for example), and this creamy parsnip puree offers a great alternative for those folks. This is also a perfect fall and winter dish – if this doesn’t grace your Thanksgiving table, I can guarantee you’ll find it the perfect cozy side dish on weeknights and weekends alike!
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A luscious, creamy, vegetarian side dish that would be beautiful as part of any Thanksgiving spread!
- 4 large parsnips, peeled and cut into half inch chunks
- 2 cups whole milk or non-dairy milk like Nutpods or an almond and coconut milk blend
- 3 cloves garlic, peeled and smashed
- 3 sprigs of thyme
- ½ teaspoon Diamond Kosher Crystal salt plus more to taste
- 3 tablespoons butter or ghee
- Fresh thyme for garnish
- Heat the parsnips, milk, garlic, thyme sprigs and salt in a saucepan over medium heat until simmering. Reduce heat to low and simmer until parsnips are soft, about 15 minutes
- Remove saucepan from heat and remove garlic cloves and thyme from pan. Strain out the parsnips and reserve/set aside milk
- Add parsnips to a blender and add in the butter /ghee and a bit of the milk (about 1/2 cup). Blend, adding more milk in as needed to thin out the puree to your desired texture, until creamy and smooth
- Top with a pat of butter and some fresh thyme and enjoy!
You need just enough milk to cover the parsnips in the pan, so feel free to adjust as needed.
Keywords: parsnips, puree, parsnip puree, thanksgiving, side dish