Saturday, September 10, 2011

Parsnips instead of potatoes

Fresh parsnips  located near the carrots in grocery

Parsnips cut into small pieces for easy cooking

Milk and cream are added during cooking
Ingredients for parsnip puree~just a handful of ingredients and a few short steps,taking the place of potatoes!

1 pound of fresh parsnips
4 garlic cloves, smashed or chopped very finely
1 Thyme sprig, leaves chopped finely
1 cup of whole milk
1 cup of whipping cream
1 stick of unsalted butter
salt to taste

Peel parsnips just like you would carrots. Remove tough ends. Add to medium pan the chopped parsnips, thyme, salt and garlic. Add milk and cream and cook over medium heat until parsnips are tender. This will take at least 20 minutes or more. Drain and save liquid, if there is any left after cooking. Cool parsnips and place in blender or food processor. With processor on low speed, add the butter, blend until smooth. This is when you may need to add some of the reserved liquid to get it to a light and fluffy consistency. I have added heated milk a few times to get it to the consistency I like. It just depends on how creamy you want it to be!

My daughter had us over for dinner not too long ago and this was a side she served with a  beef brisket she had prepared. I was delighted to see her take the leap from potatoes to parsnips! The choice was well suited and certainly complimented the brisket. The very first time I tasted parsnips was on one of my trips to New Zealand. I had this veggie as a side with a lamb shank. I had no idea what the vegetable was that I was eating. I knew it wasn't a potato and it was prepared with the same consistency of mashed potatoes.....however, I was stumped! Today I normally serve parsnips along side of lamb shanks or a roasted leg of lamb. It is the perfect combination.... the parsnip matches so well with either beef or lamb.


MyKitchenInHalfCups said...

Love parsnips in potatoes and do them that way. Now I must try them solo.

Anonymous said...

I adore parsnips. This looks like a great recipe. Will try soon when the weather cools off.

MyKitchenInHalfCups said...

Unbelievable! Talk about speed reading crazy.
This looked so good. I boiled mine in water to cover the coins with a little veggie broth paste from Pensey's, s&p. Smashed them with a little cream & butter and nutmeg.
The crowd goes wild. Unbelievably glorious.
I think we may be having them again ... tonight.

MyKitchenInHalfCups said...

I mis-spoke when I said smashed: I used my stick blender to smash them.

Simona said...

I must try this use of parsnips, a root vegetable I really like. I have always had parsnip roasted: now I am intrigued.

vincent said...


We bumped into your blog and we really liked it.
We would like to add it to the

We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy it.

Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on

To add your site to the Petitchef family you can use or just go to and click on "Add your site"

Best regards,

Dina said...

Yum, I'll have to give this one a try!

❀ⒹⒺⒺ❀@ A Lapin Life said...

OH wow! I've never had parsnips and now I'm going to try them.