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Creamy, buttery, and incredibly easy to make, this Parsnip Puree with garlic and horseradish is a stand-out side dish! Don't doubt the addition of horseradish; it balances out the sweet, nutty flavor of the parsnips perfectly.
This Parsnip Puree is perfect addition to any main course, from Instant Pot Pork Chops to Chopped Steaks to Roast Turkey.
I have always enjoyed the nutty, slightly sweet flavor of parsnips. But the dish that made me fall madly in love with this root vegetable was creamed parsnips with horseradish.
Featured as a special at one of my favorite restaurants, I was so intrigued by the combination of parsnips with horseradish that I had to give it a try. Afterall, horseradish is the key to my famous Instant Pot Pot Roast recipe. And don't get me started on the flavor horseradish adds to egg salad.
But horseradish in parsnip puree?
Let me tell you it is magical! The bright, slightly spicy flavor in the horseradish plays off the sweet, nutty flavors of the parsnips elevating the parsnip puree into something memorable.
And after one heavenly bite, I knew I had to recreate it for you!
Ingredients Needed For Parsnip Puree
- Parsnips: You can find these root vegetables that look like giant white carrots year-round, but their peak season is fall through winter. Look for ones that are blemish free and nice and firm.
- Garlic: Don't use garlic powder or minced garlic, instead boil whole garlic cloves with the parsnips. This will help to mellow out the garlic, giving it a buttery, slightly sweet flavor--much like roasted garlic.
- Horseradish: While it may sound bold, a tiny bit of prepared horseradish (not horseradish sauce) adds the perfect touch to balance the natural sweetness and nutty undertones of parsnips.
- Kosher Salt: For boiling the parsnips and seasoning the puree.
- White Pepper: I opt to use white pepper when making parsnip puree for color AND the earthy, bright flavor white pepper adds to a dish. If you don't have it on hand, simply omit it.
- Butter: Unsalted and at room temperature for best results.
- Cream: Cream adds a luxurious richness to the puree, but feel free to use half and half or milk if that is what you have on hand.
How to Make the Best Parsnip Puree
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Boil Parsnips and Garlic in Heavily Salted Water. Place the peeled, diced parsnips and peeled garlic cloves in a large pot, season heavily with salt, and cover with water. Bring to a boil, lower the heat, and then simmer until the parsnips are fork-tender.
- Puree Parsnips. Unlike potatoes, parsnips will not get gummy when blended or pureed. So for the silkiest results, use an immersion blender, high-speed blender, or food processor to puree the parsnips rather than mash the parsnips with the butter, cream, garlic, horseradish, and seasonings.
- Taste and Serve. Give the parsnips a taste and add additional salt or cream if needed and then transfer to a serving bowl and serve.
Recipe Modifications
- Swap Butter for Olive Oil: While the butter will compliment the nutty flavor of the parsnips, extra virgin olive oil works well too.
- Add Fresh Herbs: For additional flavor and a pop or color, sprinkle the parsnip puree with fresh rosemary or fresh thyme leaves.
- Make it Dairy-Free: Use vegetable broth or chicken stock in place of cream and olive oil in place of butter.
- Omit Garlic: If you don't care for garlic, feel free to omit it.
Storage Instructions
- Refrigerate: Allow the puree to cool slightly, transfer to an airtight container, and store in the fridge for up to 4 days.
- Freeze: Allow the puree to cool fully, transfer to a freezer-safe container and store in the freezer for up to 1 month. Defrost overnight in the refrigerator before reheating.
- Reheat: Place the parsnip puree in a small saucepan with a bit of cream to loosen and heat over low heat until warm, stirring often. Alternatively, place the parsnip puree in a heat-safe bowl, cover with damp paper towel, and reheat in the microwave in 60-second intervals, stirring after each interval, until warmed through.
Serving Suggestions
Parsnip Puree is as easy as to make as it is delicious, making it a perfect side dish for a holiday dinner or a weeknight meal. Below are a few of my favorite entrees to pair with these creamy pureed parsnips. PS--I love serving roasted Brussels sprouts over the creamed parsnips for an incredible appetizer or side dish! WOW!
If you gave this recipe a try, I would love for you to leave a review and comment below.
Parsnip Puree
Ingredients
- 2 pounds parsnips, ~3-4 medium parsnips, peeled and cut into 1" chunks
- 3 cloves garlic, peeled
- 2 tablespoons unsalted butter, at room temperature
- ¼-⅓ cup heavy cream , or half and half or whole milk
- ½ teaspoon kosher salt , + more for boiling parsnips and to taste
- ¼ teaspoon white pepper, optional
- 1 teaspoon prepared horseradish
Instructions
- Place 2 pounds parsnips, 3 cloves garlic, and ½ teaspoon kosher salt 1 teaspoon kosher salt in a heavy-bottom large saucepan. Add enough tap water to cover the parsnips by 1-inch.
- Bring to a boil over medium high heat. Once boiling, reduce the heat to medium-low and simmer for 12-18 minutes, until the parsnips are fork tender.
- Drain the parsnips and garlic and then transfer to a high speed blender or a food processor fitted with an s-blade. Add in 2 tablespoons unsalted butter, ¼-⅓ cup heavy cream , ¼ teaspoon white pepper, 1 teaspoon prepared horseradish, and ½ teaspoon kosher salt . Blend until smooth, adding in an additional cream if needed to loosen.
- Give the mixture a taste and add in ½-1 teaspoon of additional salt if needed. Transfer to a serving dish, top with a drizzle of olive oil and fresh thyme leaves (if desired) and and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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