Parsnip puree

Parsnip purée

Dec 8 2016


20-25 mn

Serves 4

This is a delicious fall dish that will be a great addition to lots of your entree and will come in handy during the Holidays!


  • 2 lbs parsnips, peeled, stringy cores removed, chopped
  • 3 Tbsp butter
  • 2 tbsp veggie stock
  • 1/8 teaspoon nutmeg
  • Salt and pepper to taste
  • Olive oil


Cook the chopped parsnips in a pot with the stock for 15-20 minutes until very tender. Drain and keep some of the liquid. Place the veggies in a food processor while still warm and process with the butter, 1 tsp of salt,1/2 tsp of pepper and the nutmeg for 2-3 minutes. Depending on how you want to consistency add some of the cooking liquid, I added 1-2 tbsp and 1 tbsp of olive oil and it was perfect and smooth.

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