If you’re looking for a great alternative to basic white potatoes, look no further! This parsnip puree recipe is a creamier, sweeter alternative to a traditional mashed potato recipe.
Everything You Need to Know About Mashed Parsnips
Now let’s talk about the matter at hand: parsnips. Parsnips are a delicious alternative to white potatoes. It’s not as sweet as sweet potatoes and the whipped consistency is so smooth and out of this world, it cannot be beaten.
How to Cut Parsnips
Peeling and chopping parsnips is really similar to working with carrots. You can peel them with a vegetable peeler just as easily as carrots.
When you cut them to boil for mashed parsnips, you’ll want to make them all as similar in size as possible. First, I separate the wider section from the narrower end. I cut the narrower section into 1 1/2-inch chunks. Then I’ll chop the wider end in half and then chop it into 1-2 inch chunks.
Where to Find Parsnips
Parsnips will usually be in the wet section of the produce department. Somewhere around the carrots.
Quick Pro Tips
Some tips to help you make these perfect the first time and every time after that.
Don’t Over Puree
Just like with potatoes – you can over mix Parsnips. If you run the food processor for too long, these will come out gummy.
If you’re having a hard time getting all the chunks pureed in the food processor or blender, I suggest mixing for 30 seconds at a time. Then scrape down the sides of the food processor and repeat until these are smooth.
Is this Recipe Healthy?
Parsnip puree is super easy to make Paleo and Whole30 and just plain healthy! You want parsnips to be the star here, right? So why add a ton of junk? I added just enough fat and/or liquid to make this creamy, a little seasoning and leave rest up to the parsnips.
So what I did was add only a couple tablespoons of ghee and then just 1/2 cup of full fat coconut milk to make this completely dairy free! Garlic and sage gets simmered with the butter and milk combo and then poured into pureed parsnips for a healthy, amazing steak or chicken side dish.
WHAT TO SERVE WITH MASHED PARSNIPS
- Weeknight Pesto Butter Salmon – a whole salmon fillet cooked in 15 minutes!
- Lemon Thyme Roasted Chicken – a healthy classic you can’t go wrong with
- Whole30 Turkey Meatballs – meatballs and brown gravy on this is an awesome dinner!
- Easy Cast Iron Steak – cause steak and mashed potatoes is overrated.
Creamy Garlic and Sage Whipped Parsnips
- 2 pounds Parsnips, peeled and chopped into 2″ pieces ((about 4))
- salt and pepper
- 2 tablespoons ghee or butter ((use olive oil if you cannot tolerate ghee))
- 3 cloves garlic, minced
- 4 sage leaves
- pinch nutmeg
- 1/2 cup full fat coconut milk ((or half and half))
- Add the parsnips to a large pot and cover with water by 2 inches and add 1 tablespoon salt. Bring to a boil and cook for 15 minutes or until very tender.
- While the parsnips cooke, melt the ghee or butter over low heat in a small pan; add the garlic, and sage leaves and simmer until the garlic begins to brown slightly and become fragrant. Add coconut milk, nutmeg, 1/2 teaspoon salt, 1/4 teaspoon black pepper and bring to a simmer; Remove from heat and take out the sage leaves.
- Transfer the puree to a serving bowl stir in additional salt and pepper to taste, and top with additional ghee or butter.
**This blog post contains affiliate links to products that I actually use and that align with my values. See my affiliate disclaimer here.
PIN IT NOW, MAKE IT LATER!