Puréed Roasted Parsnips

Print

The easiest way to prepare parsnips is to slice them, steam them, and dress with butter and salt. However, to get the fullest, richest flavor from the parsnips, they should be roasted. The browning caramelizes the natural sugars in the parsnips. In this recipe we first roast the parsnips with some butter, then purée them with added water. It’s quite simple, but if you’ve never had parsnips this way, you’re in for a treat.

Puréed Roasted Parsnips Recipe

Print
  • Yield: Serves 4.

Ingredients

  • 2 lbs parsnips, peeled, stringy cores removed, chopped (about 1 1/2 pounds after removing cores)
  • 3 Tbsp butter, melted
  • 1 1/2 cup water
  • 1/8 teaspoon nutmeg
  • Salt and pepper to taste

Method

pureed-roasted-parsnips-1.jpg pureed-roasted-parsnips-2.jpg

1 Preheat oven to 400°F. Peel parsnips, make a cut off the top of the fat end of each parsnip. This will show you extent of the inner core. Often this core is stringy and woody, especially at the larger end of the parsnip. When you are prepping the parsnips, cut around this core.

pureed-roasted-parsnips-3.jpg pureed-roasted-parsnips-4.jpg

2 Place chopped parsnips in a medium sized bowl, add the melted butter and stir to coat. Lay out the parsnips on a roasting pan in a single layer. Roast in the oven for 20 to 25 minutes, at 400°F, until lightly golden, turning the parsnips once half-way through the cooking.

3 Put cooked parsnips into a blender or food processor. Add 1 1/2 cups water, and pulse until puréed to the desired consistency. Add more water if necessary. Add nutmeg and salt and pepper to taste.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Puréed Roasted Parsnips on Simply Recipes. Thank you!

Print

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Never miss a recipe!

Subscribe to Simply Recipes free via email:

Showing 4 of 28 Comments

  • Jane

    I know this is an older post. Just wanted to say parsnips this way are so very good. I wish I had a serving dish like yours, so pretty. Thank-you for the recipe.

  • Nikita

    Do you think this recipe would go nice with a crispy skin salmon? I have had it once with duck and was unbelievable

    Sure, why not? ~Elise

  • Pauline Mauro

    Thank you for this recipe. I used olive oil instead of butter, and this was wonderful with seared scallops and lemon!

  • Kari B.

    Parsnips are sweet like carrots but with a bit more bitter after taste and more depth. Though, if I recall correctly, that is reduced when roasted.

  • tony

    Fantastic recipe!!! Tried it last night. Recently had a similar dish (paired with pan seared sea-bass, large scallop, freshwater prawn and an excellent sweet corn cream sauce) at a very exclusive restaurant. I had never had parsnips before–unbelievable is all I can say. I would put this meal as one of the best of all time (mainly due to the parsnip combo). I was able to easily reproduce the meal at home for ~ 10 dollars/plate (versus 50). I added a small amount of cream and butter to the puree to increase the richness (like the the restaurant). It is actually quite difficult to keep your hands off the roasted parsnips before pureeing due to the incredible flavor. Would also make a great dish just after roasting. Potatoes just seem blah after having parsnips.

View Responses / View More Comments / Leave a Comment