Puréed Roasted Parsnips

Side DishVegetarianParsnip

Caramelized roasted parsnips are pureed into a delicious mash, seasoned with butter, salt, pepper and a dash of nutmeg.

Photography Credit: Elise Bauer

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.

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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!

pureed roasted parsnips

Puréed Roasted Parsnips Recipe

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4


  • 2 pounds parsnips, peeled, stringy cores removed, chopped (about 1 1/2 pounds after removing cores)
  • 3 tablespoons butter, melted (can sub with extra virgin olive oil)
  • 1 1/2 cup water
  • 1/8 teaspoon nutmeg
  • Salt and pepper to taste


1 Preheat oven and prep the parsnips: Preheat oven to 400°F (205°C).

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.

three whole parsnips tough core of parsnip

2 Toss with melted butter and place in roasting pan: 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.

toss chopped parsnips with melted butter, lay out in roasting pan roasted chopped parsnips

3 Roast in oven: Roast in the 400°F (205°C) oven for 20 to 25 minutes, until lightly golden, turning the parsnips once half-way through the cooking.

4 Purée cooked parsnips: 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.

5 Season: Add nutmeg and salt and pepper to taste.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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17 Comments / Reviews

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  1. Shana

    Would puréed parsnips pair well with pork loin and peach salsa?

    Show Replies (1)
  2. 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.


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  3. 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

  4. Pauline Mauro

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


  5. 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.

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Parsnip PureePuréed Roasted Parsnips