Try this parsnip purée, then check out our honey roast parsnips, parsnip soup, parsnip curry, parsnip crisps and more parsnip recipes.


  • 400g parsnips, peeled and cut into chunks
  • 400g potatoes, peeled and cut into chunks
  • 200ml milk
  • 100g butter
  • 100ml double cream


  • STEP 1

    Put the parsnips and potatoes into a pan with the milk. Add enough water to cover the vegetables, season well and bring to the boil. Simmer for 20 minutes, or until the potatoes and parsnips have become soft.

  • STEP 2

    Drain most of the liquid from the pan (keep it) and add the butter and double cream to the pan and stir until the butter has melted. Using a stick blender or a food processor, blend the parsnips and potato mixture until silky smooth, then taste and season again before serving. Add a splash of the retained cooking liquid if you want a thinner texture.

Check out more of our best parsnip recipes

Salt Crust Parsnips with Sage Butter


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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