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Parsnip Pureé

  • Prep Time: 10m
  • Cook Time: 12m
  • Total Time: 22m


  • 1/2 lb Parsnips, peeled and chopped into 1/4" chunks
  • 1/4 c Heavy cream (upwards of 1/3 c)
  • Salt, to taste


  1. After chopping the parsnips into 1/4" pieces, add them to a sauce pot. Cover with cold water and add a pinch of salt. Then bring to a boil and simmer for 12 minutes.
  2. When tender (poking with a sharp knife yields no resistance), drain and pat dry. Add cooked parsnips, 1/4 cup cream, and 2 pinches of salt to a blender.
  3. Blend until smooth, starting with a low speed and gradually increasing to high. Blend on high for at least 20 seconds. Salt to taste, and check the texture. If it's too thick still, add a little more cream and continue to blend on high before checking again. A spoonful held sideways should hold it's shape and slowly start to fall back into the blender.
  4. This can be made the day ahead and stored in the fridge in a microwave-safe container. To reheat, heat puree in a microwave on high in 15 second intervals until hot, stirring between.