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.
2 pounds parsnips
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.
2 cloves garlic, 1 bay leaf, 2 pounds parsnips
Boil until tender, about 10 minutes. Drain in a colander. Remove and discard the bay leaf.
Return the cooked parsnips to the pot and add the butter and Greek Yogurt.
¼ cup butter, ½ cup Greek yogurt
Use an immersion blender to blend into a smooth puree. Season with salt and black pepper to taste.
salt & freshly ground black pepper
Garnish with melted butter and parsley before serving.
¼ cup chopped fresh parsley
Notes
Roast: You can roast the parsnips instead of boiling them. Roast the peeled and cubed parsnips on a baking sheet in a 400° oven for 20 minutes, or until tender. Then follow the directions for making the puree. Roasting will give the parsnips a golden brown color.
Cooking liquid: Instead of water, try using chicken broth for a flavor boost.
Combine: Cook parsnips with cauliflower or other root veggies like carrots, sweet potatoes, rutabaga, or potatoes. Try using cabbage for a twist on Irish mashed potatoes.
Blend: You can use a potato masher but it won't have the same smooth and creamy texture and you will have a parsnip mash, rather than a parsnip puree. An immersion blender saves on extra steps as well as clean up, and it's a great tool to have in any kitchen. However, you can also transfer the ingredients to a high-speed blender or the bowl of a food processor, and puree them that way. I don't recommend using a regular blender.
Fresh Herbs: Use your favorite fresh chopped herbs. The flavor of the parsnips is complimented by thyme, and you can use fresh thyme leaves instead of parsley. Fried sage leaves, green onions, or chives are also a delicious garnish. I sometimes add a pinch of red pepper flakes, or blend in roasted garlic rather than use fresh garlic.
Make ahead: You can make this side dish ahead up to one day in advance, and store in an airtight container in the fridge. Reheat in the microwave.
Storage: After cooling completely, store leftover parsnip puree in an airtight container in the fridge for 2-3 days. Reheat in the microwave.
Freezing: Pack into a freezer safe container and freeze for up to 3 months. Defrost overnight in the fridge, and reheat in the microwave, or in a saucepan over medium heat.