Creamy Parsnip Puree Recipe

Why you'll love this parsnip puree recipe

• Lighter: Pureed parsnips are lower in calories and higher in fibre than mashed potatoes. And, this recipe uses Greek yogurt instead of heavy cream. Not only does the yogurt add a delicious tang, but Greek yogurt is lower in calories, fat and cholesterol and higher in protein than cream.
• Quick and easy: This sweet and nutty side dish takes just twenty minutes and only 6 simple ingredients.
• Versatile: Parsnip puree is a perfect side dish for a weeknight meal. It's also a delicious way to add some variety to your holiday table.  Parsnip's earthy flavor is perfect alongside a roast turkey at Thanksgiving dinner, Christmas dinner, or with any main course for Sunday dinner family gatherings. I love to make this great side dish with roast chicken, ribs, or meatloaf. And the sweet flavor of parsnips is a delicious backdrop for seafood, like pan seared scallops, or baked salmon.

Ingredient notes

Ingredient quantities and full instructions are in the recipe card at the bottom of this post.

• Parsnips: Parsnips are available at farmer's markets in the fall, and year round at the grocery store. Look for small to medium parsnips, (5 to 10 inches) as the large parsnips can be tough and woody. They should be firm with smooth, creamy colored skin without blemishes or cracks. 
• Garlic: I like to use minced fresh garlic cloves, but you can also use garlic powder. Add garlic powder (¼ teaspoons, or to taste) when adding the butter and yogurt to the cooked, drained parsnips.
• Bay Leaf: Bay leaves add a subtle, peppery and bitter depth of flavor to dishes. This creamy and buttery parsnip puree recipe is enhanced by adding a bay leaf, but you can omit it if you prefer. 
• Greek yogurt: I love to use Greek yogurt in recipes instead of heavy cream or sour cream. (This creamy salmon spinach pasta, for example). Not only is it more nutritious, but the yogurt gives these creamy pureed parsnips a delicious tang. And it  still keeps the recipe rich and creamy. However, feel free to replace the yogurt with an equal amount of sour cream, heavy cream or half and half, whole milk, or skim milk. If you do use any of these replacements, I recommend adding a tablespoon of fresh lemon juice to get that lovely tanginess. 
• Butter: Butter makes the puree rich and creamy. You can use salted or unsalted butter, but taste and adjust the salt addition accordingly. You can also lighten up the recipe and use olive oil. 
• Parsley: Fresh parsley adds a touch of color, and is a perfect garnish.

How to make creamy parsnip puree

1. With a vegetable peeler, peel the parsnips, and slice of the stems and tip of the root ends. Cut the parsnips into evenly sized pieces. You will need to cut the biggest sections at the top of each parsnip into halves or quarters. Put the parsnip pieces, garlic, and bay leaf into a large pot and add enough water to cover them by one inch. Generously salt the water. Bring to a boil over medium high heat. Boil until tender, and drain in a colander. Remove and discard the bay leaf.
2. Return the cooked parsnips to the pot and add the butter and Greek Yogurt.
3. Use an immersion blender to blend into a smooth puree. Season with salt and black pepper to taste.

4. Garnish with melted butter and parsley before serving.

Frequently Asked Questions

Love this creamy parsnip recipe? 

Try these delicious fall side dish recipes for everyday meals, or your Thanksgiving table.

• Sweet Potato Crunch
• Roasted Rutabaga
• Air Fryer Butternut Squash
• Brown Sugar Roasted Carrots
• Braised Red Cabbage with Apples
• Mashed Potato Squash
• Brown Sugar Brussels Sprouts
• Miso Baked Sweet Potatoes
• Roasted Brussels Sprouts & Butternut Squash