Silky Parsnip Purée

Preparation info
  • Makes 3 cups 720 ml ; Serves

    4 to 6

    as a Side Dish
    • Difficulty


Appears in

By Diane Morgan

Published 2012

  • About

Here is a lovely alternative to a potato purée. Cooking the parsnips in milk and infusing the mixture with garlic deepens the flavor. Serve alongside roasted meats or poultry.


  • 2 lb/910 g parsnips, trimmed, peeled, and diced
  • cups/360


In a medium saucepan, combine the parsnips, milk, garlic, and salt. Bring to a simmer over medium heat, cover partially and cook until the parsnips are very tender when pierced with a fork, 15 to 20 minutes. (Keep the milk at a slow simmer so it doesn’t curdle.) Remove from the heat and let cool slightly. Transfer the contents of the pan to a food processor and process until a silky, smooth pur