Best 9 Parsnip Potato Puree Recipes

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Indulge in a symphony of flavors with our Parsnip Potato Puree, a culinary masterpiece that blends the earthy sweetness of parsnips with the creamy comfort of potatoes. This delectable puree is not just a side dish; it's an experience that elevates any meal. Discover the magic of this dish and explore variations that cater to different dietary preferences, including a luscious vegan version. Elevate your culinary skills and impress your loved ones with this versatile puree that promises to be a hit on any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

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 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.

SWEET-POTATO AND PARSNIP PURéE



Sweet-Potato and Parsnip Purée image

Categories     Milk/Cream     Food Processor     Dairy     Vegetable     Side     Christmas     Thanksgiving     Vegetarian     Root Vegetable     Parsnip     Sweet Potato/Yam     Fall     Winter     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

2 medium sweet potatoes, peeled and cut into 1/2-inch pieces
4 parsnips, peeled and sliced 1/4 inch thick
3 tablespoons unsalted butter
1/4 cup whole milk
3 tablespoons packed light brown sugar
1/2 teaspoon salt

Steps:

  • Bring a large saucepan of salted water to a boil. Add potatoes and parsnips and boil gently until tender, about 12 minutes. Drain well and transfer to a food processor.
  • Add butter and purée until smooth. Add milk, brown sugar, and salt and blend well. Season with pepper.

SWEET POTATO-PARSNIP PUREE



Sweet Potato-Parsnip Puree image

A nice change from mashed potatoes. For variety, use yams instead of sweet potatoes; or rutabagas instead of parsnips. If you don't have tahini, use sesame oil

Provided by Outta Here

Categories     Yam/Sweet Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 4

3 medium sweet potatoes
4 medium parsnips
1 teaspoon cumin powder
1 teaspoon tahini ((or more to taste)

Steps:

  • Peel sweet potatoes and parsnips; cut into chunks.
  • Place in large saucepan and just cover with water.
  • Bring to a boil over high heat; reduce heat to medium and continue cooking until just soft, not mushy! (about 10 minutes).
  • Drain; place in food processor and puree.
  • Put puree back into saucepan; mix in the cumin and tahini (or oil) .
  • Reheat over medium-low heat, stirring occasionally, for 10 minutes.
  • Serve.

Nutrition Facts : Calories 62, Fat 0.5, SaturatedFat 0.1, Sodium 37, Carbohydrate 13.4, Fiber 2.1, Sugar 2.7, Protein 1.2

PARSNIP, POTATO, AND TURNIP PUREE



Parsnip, Potato, and Turnip Puree image

Provided by Diane Rossen Worthington

Categories     Potato     Side     Bake     Christmas     Thanksgiving     Vegetarian     High Fiber     Root Vegetable     Parsnip     Turnip     Fall     Christmas Eve     Potluck     Butter     Bon Appétit     Pescatarian     Kosher

Yield Makes 10 servings

Number Of Ingredients 12

6 tablespoons butter, divided
3 tablespoons olive oil
1 1/4 cups finely chopped onion
1 1/2 pounds parsnips, peeled, cut into 1/2- to 3/4-inch cubes
1 1/2 pounds russet potatoes, peeled, cut into 1/2- to 3/4-inch cubes
1 pound turnips, peeled, cut into 1/2- to 3/4-inch cubes
2 garlic cloves, chopped
2 cups vegetable broth
2 tablespoons (1 ounce) cream cheese
4 tablespoons chopped fresh dill, divided
1/2 cup panko (Japanese breadcrumbs)
Ingredient info: Panko can be found in the Asian foods section of many supermarkets.

Steps:

  • Melt 3 tablespoons butter with oil in large pot over medium heat. Add onion; sauté until soft, about 5 minutes. Add parsnips, potatoes, and turnips; stir 4 minutes. Add garlic; stir 1 minute. Add broth; bring to boil. Cover; reduce heat to medium-low. Simmer until vegetables are tender, about 15 minutes.
  • Using slotted spoon, transfer vegetables to large bowl. Pour cooking broth into small bowl; reserve. Add cream cheese to vegetables. Using electric mixer, beat vegetables to smooth puree. Add 2 tablespoons butter-oil mixture from top of broth to vegetables. Stir in 2 tablespoons dill. Season with salt and pepper.
  • Butter 11 x 7 x 2-inch glass baking dish. Transfer puree to prepared dish. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Melt 3 tablespoons butter in small skillet over medium heat. Add panko and stir until golden brown, about 2 minutes. DO AHEAD: Can be made 1 day ahead. Cool and store airtight at room temperature.
  • Position rack in top third of oven; preheat to 350°F. Sprinkle panko mixture over vegetable puree. Bake until top is brown, about 15 minutes (25 minutes if chilled). Sprinkle with 2 tablespoons dill.

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

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-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 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.

Tips:

  • Choose the right potatoes: Yukon Gold or russet potatoes are best for this recipe because they are starchy and will result in a smooth and creamy puree.
  • Don't overcook the vegetables: The vegetables should be tender but still have a slight bite to them. Overcooking will make them mushy.
  • Use a potato ricer: A potato ricer is the best way to get a smooth and lump-free puree. If you don't have a potato ricer, you can use a food processor or blender, but be careful not to over-process the vegetables.
  • Add flavorings: You can add various flavorings to the puree to taste, such as garlic, herbs, cheese, or spices.
  • Serve immediately: Parsnip and potato puree is best served immediately after it is made. If you need to make it ahead of time, you can store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Conclusion:

Parsnip and potato puree is a delicious and versatile side dish that can be served with a variety of main courses. It is a great way to use up leftover vegetables and is also a good source of vitamins and minerals. With its creamy texture and slightly sweet flavor, parsnip and potato puree is sure to be a hit with your family and friends.

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