Parsnip purée in a saucepan

Parsnip purée

Name: Parsnip purée
Total time: 40 min
Yield: Serves 4 as a side
Ingredients: 400g parsnips peeled and cut into chunks; 400g potatoes peeled and cut into chunks; 200ml milk; 100g butter; 100ml double cream

Janine Ratcliffe

Published: September 16, 2016 at 12:07 PM

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Serves 4 as a side

Easy

Total time: 40 mins

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Make this luxuriously creamy parsnip purée for a Sunday roast. You need to add potatoes for it to emulsify into a smooth purée, but it still has a good parsnip flavour

Vegetarian

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Alternatives

Complete the dish

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

Ingredients

Nutrition

400g parsnips

peeled and cut into chunks
400g potatoes

peeled and cut into chunks
200ml milk
100g butter
100ml double cream

Nutrition: per serving

kcal490
fat36.1g
saturates22.1g
carbs31.7g
sugars9.2g
fibre7.9g
protein5.6g
salt0.5g

Method

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

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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