Ina Garten Parsnip Purée

Ina garten parsnip purée, an easy make ahead side, came from actress Julianna Margulies, who served this 3 ingredient dish at dinner. Ina got hooked on the pure parsnip flavor, boiled soft and blended with butter for a creamy family dinner side.

The cooking liquid is what makes this purée work, so don’t pour it down the drain. Blend the parsnips with about a cup of it until you get a creamy texture that still has a little bite.

Source: Go-To Dinners (2022)

Ina Garten Parsnip Purée

0.0 from 0 votes

Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

180

kcal

Boiled parsnips processed to a thick, velvety consistency with butter and reserved starchy cooking water. Earthy, warm, and pairs with any main course.

Ingredients

• 1½ pounds parsnips, scrubbed and sliced ¾-inch thick
  

• Kosher salt and freshly ground black pepper
  

• 2 tablespoons unsalted butter, diced

Directions

• Boil the parsnips: Place the parsnips in a medium pot, add 1 tablespoon salt, and add enough water to cover the parsnips. Cover the pot, bring to a boil, then uncover, lower the heat, and simmer for 15 to 20 minutes, until the parsnips are very soft when tested with a small knife. Don’t drain the pot!
• Transfer to food processor: With a slotted spoon or small strainer, transfer the parsnips to the bowl of a food processor fitted with the steel blade and pulse to chop the parsnips.
• Blend and season: Pour the cooking liquid into a glass measuring cup and pour ½ cup down the feed tube. Purée the parsnips, adding more cooking liquid (about 1 cup total) through the feed tube until the parsnips are creamy and almost smooth but still have some texture. Add the butter and ½ teaspoon pepper and purée until combined. Taste for seasonings and serve hot.

Tools for this recipe

• Cuisinart 14-cup food processor, Cuisinart MultiClad Pro 3-quart saucepan, Pyrex 2-cup glass measuring cup, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make parsnip purée ahead of time?

You can make this purée a day or two ahead. Store it in the fridge in a covered container, then reheat on the stove over low heat. Add a splash of water or reserved cooking liquid if it thickens up too much.

What can I use instead of a food processor?

A blender works fine, but you may need more cooking liquid to get things moving. An immersion blender right in the pot is another option, though the texture won’t be quite as smooth.

What should I serve parsnip purée with?

It goes with almost anything. Roasted chicken, seared salmon, braised short ribs, or a simple pork chop all work well. Think of it like a lighter, earthier take on mashed potatoes.

Can I freeze parsnip purée?

It freezes OK for up to a month, but the texture can turn a little grainy when thawed. Add extra butter or liquid when reheating and give it another spin in the food processor to smooth it back out.

How do I pick good parsnips at the store?

Go for small to medium parsnips that feel firm and heavy for their size. Large parsnips tend to have a woody core that’s tough to purée smooth. If yours are on the bigger side, cut out the center core before cooking.