Perfect Parsnip Puree

Perfect Parsnip Puree served in a blue bowl with cracked black pepper on top
  • 4 servings
  • 30 minutes to prepare
Print This


  • 25g butter
  • 500g parsnips
  • 2 cloves garlic
  • 125ml whipping cream
  • 125ml whole milk
  • Salt & pepper
  • Pinch nutmeg


A delightful side dish when done well, parsnip puree pairs well with any roast dinner, or fish such as sea bass. Feel free to experiment with flavouring – why not add a teaspoon or two of curry spices instead of nutmeg for a curried parsnip puree? Add into the pan at step 2 for the last couple of minutes.


  1. Melt the butter over a medium heat in a large saucepan.
  2. Roughly chop the parsnips. Add the parsnips and garlic to the pan and sauté for 5 minutes.
  3. Add the cream and milk. Bring to the boil then reduce to a simmer. Simmer for 15 minutes.
  4. Remove the parsnips and garlic with a slotted spoon and place into a food processor. Blitz to puree. Add the cooking liquor and blitz to form a smooth puree.
  5. Season to taste with salt, pepper and a pinch of nutmeg. Serve warm.

Chef’s Tip

Don’t throw away the parsnip peelings! Scrub the parsnips clean before peeling, toss the peel in a little olive oil, salt and pepper and roast in a pre-heated oven at 200°C (fan)/425°F/gas mark 7 for 10-12 minutes or until crispy. Enjoy as a snack or use to garnish soups and stews.