Best 11 Parsnip Pear And Potato Puree Recipes

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Embark on a culinary journey with our delectable Parsnip, Pear, and Potato Puree, a symphony of flavors that will tantalize your taste buds. This puree seamlessly blends the earthy sweetness of parsnips, the juicy succulence of pears, and the comforting creaminess of potatoes, creating a harmonious balance of textures and flavors.

In addition to this featured recipe, our article unveils a treasure trove of other puree recipes that cater to diverse preferences and dietary needs. Discover the vibrant Green Pea and Avocado Puree, a vibrant and nutritious delight, perfect for those seeking a lighter and refreshing option. For a classic comfort food experience, delve into our velvety Smooth Sweet Potato Puree, a timeless favorite that exudes warmth and indulgence.

For those with a penchant for bold and exotic flavors, our Spicy Butternut Squash Puree is a culinary adventure waiting to be savored. This puree ignites the senses with a melange of spices, creating a fiery yet comforting dish. Lastly, our creamy Cauliflower and Leek Puree offers a delicate and elegant taste experience, perfect for special occasions or refined palates.

Each recipe is thoughtfully crafted with step-by-step instructions, ensuring effortless preparation and flawless results. Whether you're a seasoned chef or a novice cook, these purees are guaranteed to elevate your culinary repertoire and leave a lasting impression on your palate.

Here are our top 11 tried and tested recipes!

SWEET POTATO AND PARSNIP PUREE



Sweet Potato and Parsnip Puree image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

2 large sweet potatoes, peeled and cut into 1/2-inch pieces (about 3 cups)
4 medium parsnips, peeled and cut into 1/4-inch slices (about 2 cups)
1/4 cup Swanson® Chicken Broth (Regular, Natural Goodness¿ or Certified Organic), heated
2 tablespoon butter
2 tablespoon packed brown sugar
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh chives
Additional fresh chives for garnish

Steps:

  • Place the potatoes and parsnips in a 4-quart saucepan. Add water to cover. Heat over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the vegetables are tender. Drain the vegetables well in a colander.
  • Place the vegetables, broth and butter into a food processor. Cover and process until the mixture is smooth. Add the brown sugar, black pepper and chopped chives. Cover and process until the mixture is just combined. Garnish with the additional chives.

PARSNIP, PEAR, AND POTATO PUREE



Parsnip, Pear, and Potato Puree image

Parsnips, pears, and potatoes are pureed with cream and cognac for a mouthwatering dish.

Provided by Martha Stewart

Categories     Food & Cooking

Number Of Ingredients 7

2 pounds parsnips, peeled and cut into 2-inch pieces
1 russet potato (about 12 ounces), cut into 1-inch pieces
1 Bosc pear, peeled, cored, and cut into 1-inch pieces
1 1/2 teaspoons coarse salt
2/3 cup heavy cream
1 tablespoon Cognac
2 tablespoons unsalted butter, room temperature

Steps:

  • In a medium saucepan, combine parsnips and potato. Add enough water to cover and cook for 20 minutes. Drain in a colander.
  • In two batches, puree half the parsnip-potato mixture, half the pear, 1/2 teaspoon salt, 1 tablespoon butter, and half the heavy cream in a food processor, pulsing until smooth. Repeat process and combine both batches in saucepan. Stir in remaining 1/2 teaspoon salt and Cognac. Serve warm.

PARSNIP POTATO PUREE



Parsnip Potato Puree image

Provided by Anne Burrell

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 5

2 pounds parsnips, peeled, cut into 1-inch chunks
2 pound Yukon gold potatoes, cut into 1-inch chunks
Kosher salt
1 cup heavy cream
4 tablespoons (1/2 stick) cold unsalted butter

Steps:

  • Put the parsnips and potatoes in a large saucepan and cover with about 2 inches of water. Season the water generously with salt - TASTE IT to make sure the water is seasoned appropriately.
  • Bring the water to a boil and reduce to a simmer. Cook the parsnips and potatoes until they are fork tender, about 30 minutes.
  • In a small saucepan, bring the heavy cream to a boil. Turn off the heat and reserve.
  • Drain the parsnips and potatoes and pass through a food mill.
  • Toss in a couple of pats of cold butter and about 1/2 of the hot heavy cream. Stir vigorously to combine. Repeat the process with the remaining butter and heavy cream. Taste and adjust the seasoning if needed.

PARSNIP POTATO PUREE



Parsnip Potato Puree image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 8

1 bay leaf
1 1/2 pounds parsnips, peeled and cut in half
1 1/2 pounds russet potatoes, peeled and quartered
1 stick butter, softened
1 cup heavy cream
1/2 cup grated Parmesan
Paprika
Salt and pepper

Steps:

  • Bring a large pot of water with bay leaf, parsnips and potatoes to a boil. Cook vegetables until tender. Drain vegetables And return to warm pot. Using electric beaters, mash up vegetables and then beat in butter and cream. Season to taste and transfer to a flameproof casserole dish and create peaks with a spoon. Top with grated Parmesan and paprika. Bake for 30 minutes and brown under broiler.

MASHED PARSNIPS AND POTATOES



Mashed Parsnips and Potatoes image

Provided by Tyler Florence

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 6

4 pounds Yukon gold potatoes
2 pounds parsnips
Kosher salt and freshly ground black pepper
1 cup heavy cream
1/2 stick (1/4 cup) butter
2 tablespoons chopped chives

Steps:

  • Peel and cut the potatoes and parsnips into even sized pieces. Put them into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the vegetables are fork tender, about 20 to 30 minutes. Meanwhile, in a small pot gently heat the cream and butter over low heat. When the vegetables are done drain them well. Put the vegetables back into the pot over medium heat. Gently stir them to remove any excess moisture; be careful not to burn them. While the potatoes and parsnips are still warm, press them through a potato ricer or food mill into a bowl. Add the warm cream a little at a time and beat with a wooden spoon until the potatoes are fluffy. Season with salt and pepper and gently stir in the chives. Serve immediately.

PARSNIP-AND-POTATO PUREE



Parsnip-And-Potato Puree image

Funny how much I cook and simple things for me can sometime be hard to do. Like mashed potatoes. Yeah, you can laugh LOL But now I have my way to do them and it's always a success. I cook 4 cups of diced potatoes with 2 cups of water, in the microwave at high for 14 minutes. Then I add the other ingredients. This recipe is from Rachael Ray.

Provided by Boomette

Categories     Low Protein

Time 55m

Yield 8 serving(s)

Number Of Ingredients 6

3 lbs parsnips, peeled, cut into 1-inch pieces
2 large baking potatoes, peeled, quartered
1 cup milk
2/3 cup sour cream
5 tablespoons butter
salt

Steps:

  • In a large pot of boiling, salted water, cook the parsnips and potatoes until tender, 25 to 30 minutes. Drain, reserving 1/2 cup cooking water. Return the vegetables to the pot. Add the milk, sour cream and 4 tablespoons butter.
  • Using a food processor and working in batches, puree the parsnip mixture, adding the reserved cooking water to thin the consistency as desired; season with salt. Serve with the remaining tablespoon butter melted on top.

Nutrition Facts : Calories 280.6, Fat 12.7, SaturatedFat 7.6, Cholesterol 33.3, Sodium 112.2, Carbohydrate 40.2, Fiber 9, Sugar 9.2, Protein 4.2

POTATO, PARSNIP, AND HERB-OIL PUREE



Potato, Parsnip, and Herb-Oil Puree image

Parsnips bring earthy interest to this potato mash. Infused oil elevates the easy side dish from expected to extraordinary.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 9

1/2 cup extra-virgin olive oil
3 whole black peppercorns
1 dried bay leaf
1 large rosemary sprig
1 piece (1 inch) cinnamon stick
2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
2 pounds parsnips, peeled and cut into 1-inch pieces
1/2 teaspoon coarse salt
Pinch of freshly grated nutmeg

Steps:

  • Bring olive oil, peppercorns, bay leaf, rosemary, and cinnamon stick to a gentle simmer in a saucepan over low heat. Remove from heat, and let stand, covered, until cool. Strain. Meanwhile, cook potatoes and parsnips in a large pot of salted boiling water until tender, 20 to 25 minutes. Drain, then immediately mash with infused oil, salt, and nutmeg.

PARSNIP-POTATO-AND-ROASTED-GARLIC PUREE



Parsnip-Potato-and-Roasted-Garlic Puree image

Provided by Molly O'Neill

Categories     dinner, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

4 large parsnips, peeled and cut into 1/2-inch thick rounds
2 large baking potatoes, peeled and cut into 1/2-inch cubes
10 large cloves roasted garlic, peeled
1/2 cup low-fat milk
2 teaspoons salt, plus more to taste
Freshly ground pepper to taste

Steps:

  • Place the parsnips in a large saucepan and cover with water. Place over medium-high heat and bring to a boil. Reduce heat and simmer for 5 minutes. Add the potatoes and cook until parsnips and potatoes are soft, about 15 minutes. Drain well and pass the vegetables through a ricer into a medium-size bowl.
  • Stir the roasted garlic and the milk into the puree until well combined. Add the salt and pepper to taste. Divide among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 295, UnsaturatedFat 0 grams, Carbohydrate 67 grams, Fat 1 gram, Fiber 10 grams, Protein 8 grams, SaturatedFat 0 grams, Sodium 888 milligrams, Sugar 10 grams

PARSNIP AND POTATO PUREE



Parsnip and Potato Puree image

Provided by Moira Hodgson

Categories     side dish

Time 25m

Yield 8 - 10 servings

Number Of Ingredients 5

2 pounds parsnips
3 pounds potatoes
1/2 cup heavy cream
4 tablespoons butter
Coarse salt and freshly ground pepper

Steps:

  • Peel and core the parsnips. Cut them in one-and-a-half-inch pieces and simmer in boiling water until tender.
  • Peel the potatoes and cook until tender. Drain and mash together with the parsnips. Heat the cream with the butter and add. Season with salt and pepper and serve.

Nutrition Facts : @context http, Calories 256, UnsaturatedFat 3 grams, Carbohydrate 41 grams, Fat 9 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 570 milligrams, Sugar 6 grams, TransFat 0 grams

POTATO PARSNIP PURéE



Potato Parsnip Purée image

Categories     Milk/Cream     Potato     Side     Thanksgiving     Vegetarian     Quick & Easy     Parsnip     Fall     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 8

2 pounds parsnips, peeled and cut into 1-inch pieces
2 pounds russet (baking) potatoes, peeled and cut into 2-inch pieces
1 tablespoon plus 1/2 teaspoon salt
1 cup heavy cream
1/2 stick (1/4 cup) unsalted butter
1/4 teaspoon black pepper
Special Equipment
a potato ricer or a food mill fitted with medium disk

Steps:

  • Cover parsnips and potatoes with cold water by 1 inch in a 6- to 8-quart pot, then add 1tablespoon salt and bring to a boil, partially covered. Reduce heat and simmer vegetables, partially covered, until very tender but not falling apart, 30 to 40 minutes.
  • Meanwhile, bring cream, butter, pepper, and remaining 1/2 teaspoon salt to a simmer in 4-quart heavy pot over moderate heat.
  • Drain vegetables in a colander. Force warm vegetables through ricer into cream mixture, then stir to combine well.

PARSNIP AND PEAR PUREE



Parsnip and Pear Puree image

Parsnip and Pear Puree is a deliciouslt creamy dish that everyone will love.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 5

3 pounds parsnips, peeled and chopped into 1-inch pieces
3 ripe pears, peeled, cut into 1/2-inch pieces
3 tablespoons unsalted butter
1 tablespoon snipped chives
Coarse salt

Steps:

  • Place parsnips in large saucepan and add enough water to cover by 1 inch. Bring to a boil, and reduce to a simmer until fork tender, about 20 minutes.
  • Remove pan from heat; add pears, cover, and let stand until pears are tender, about 5 minutes. Drain, reserving 2 cups of liquid.
  • Using an immersion blender or blender in small batches, puree parsnips and pears, adding reserved liquid to achieve desired consistency.
  • Transfer puree to a large bowl; stir in butter and chives. Season with salt.

Tips:

  • Use ripe and flavorful ingredients for the best results.
  • Peel and dice the potatoes and parsnips into uniform pieces to ensure even cooking.
  • Simmer the potatoes and parsnips in vegetable broth until they are tender but not mushy. This will take about 15-20 minutes.
  • While the potatoes and parsnips are cooking, melt butter in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  • Add the pears to the skillet and cook until they are softened and lightly browned, about 5 minutes.
  • Drain the potatoes and parsnips and add them to the skillet with the pears and onions. Stir to combine.
  • Mash the mixture with a potato masher until smooth and creamy. You can also use an immersion blender if you prefer a smoother puree.
  • Stir in the milk, cream, salt, and pepper to taste. Continue mashing or blending until the puree is smooth and creamy.

Conclusion:

This parsnip, pear, and potato puree is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like it smooth or chunky, creamy or light, this puree is sure to please everyone at your table. So next time you are looking for a new and exciting side dish, give this parsnip, pear, and potato puree a try. You won't be disappointed!

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