Puréed Roasted Parsnips

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

  • Yield: Serves 4.


  • 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


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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.

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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.

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  • Shana

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

  • 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.

  • Josh

    I made this over the weekend and it was wonderful.

    Another fun addition to pureed parsnips: a pear!

  • Michelle

    I’ve never tried pureed/mashed parsnips before, it’s tempting. I wonder if I could sneak this one in on the kids without them catching on? I love veggies.

    I bet it would be good with a head of roasted garlic in it too.

  • Michelle

    Mmmm… going to try roasting the parsnips & carrots instead of boiling next time I make “Mashed Everything” [50%Potatoes, plus sweet potato, yams, carrots, parsnips, turnips or rutabaga, all boiled separately because of cooking times, and mashed together with a little butter, white pepper, salt if needed, and whatever herb I’m in the mood for. I usually add as least one new-to-me root from the Spanish section, like yuca. Goes over great at gatherings & pot-lucks! Sometimes I omit the white potatoes and sweeten the mash.]

  • Gabbi

    I love parsnips! This is a welcome addition to my repertoir. My taste buds must be different because I find that they are less sweet than carrots with an almost gingery perfume finish to them. I personally roast them with olive oil salt and pepper along with other roots when I do a roast. Looking forward to trying this!

  • Vivian

    Try adding parsnips to a simple beef stew (onions, carrots, potatoes, celery) with a beer or wine addition as part of the liquid for stewing. It’s scrumptious!

  • Espahan

    Wonderful! I just bought a bag of tiny parsnips at Trader Joes the other day. I was going to puree them following a recipe I found severral years ago in “Juliet Child Entertains” where she paired creamed pureed parsnips with roast duck. Roasting the parsnips before hand sounds extra good.

    Parsnips have a sweet, smoky, earthy flavor.

  • Lisa

    Parsnips are really good, like a sweet carrot. An Irish pub we frequent serves mashed parsnips and carrots together and it’s delicious. Can’t wait to try this recipe. I plan to make some mashed carrots alongside.

  • Elise

    Hi Jen,
    Great question, though hard to answer. Parsnips are similar to carrots; they have a natural sweetness to them. Other than that, you’ll just have to try one!

  • Jen

    What do parsnips taste like? If you can describe it?