Like all the best fall side dishes, this parsnip puree reheats perfectly. Before you eat, stir in the minced rosemary and an extra drizzle of olive oil. Season with salt and pepper, and blend until the parsnip puree is totally smooth. When all the veggies are ready, add them to the blender along with the olive oil and lemon juice. While it cooks, boil the parsnips and cauliflower until they’re both fork-tender. When you’re ready to cook, roast the garlic until it’s brown and tender. If you can, use a high-speed blender to get a really light, airy texture. Just add salt and pepper to make all the flavors pop!įind the complete recipe with measurements below.Īnother reason that I love this recipe as compared to mashed potatoes is that it’s so darn easy! You make it in the blender, so there’s no mashing (or worrying that your potatoes will be gummy or lumpy) involved.

Olive oil – It adds enough richness to make this decidedly healthy dish taste the right amount of unhealthy.

Fresh rosemary – It adds earthy, cozy fall flavor.Roasted garlic – It elevates the nutty flavor of the parsnips.Cauliflower – Many parsnip puree recipes call for cream or butter, but blended cauliflower supplies the same creamy, luscious texture.They have a nutty, complex flavor that makes this puree really unique.

Parsnips! If you’ve never cooked with parsnips before, you’re in for a treat.Here’s what you’ll need to make this parsnip puree recipe: Mashed-potato-purist approved! Jack loved this recipe, and I think you will too. It’s rich and nutty, with an amazing light and fluffy texture. Well, good news! Both of us couldn’t stop eating the puree by the spoonful before it made it to the table. Last year’s cauliflower mashed potatoes were a stretch for him, so parsnip puree sans potatoes seemed pretty nuts. You might be thinking, “What?! That’s crazy!” You’re not alone. This year, this parsnip puree is taking the place of the mashed potatoes at our Thanksgiving dinner.

Parsnips recipe