Rich, Creamy Garlic-Infused Parsnip Purée
This silky-smooth parsnip purée is one of our favorite ways to showcase this underrated winter root vegetable. Gently cooked with shallots, garlic, and thyme in a blend of heavy cream and chicken stock, it’s rich, savory, and beautifully balanced. Serve it as a luxurious base for everything from seafood and chicken to beef tenderloin or sautéed mushrooms.
Servings: 6 servings
Calories: 208kcal
Video
Ingredients
- 3 medium parsnips, peeled and diced into ½" pieces
- 2 Tbsp (30ml) neutral oil
- 1 medium shallot, thinly sliced
- 2 garlic cloves, thinly sliced
- Kosher salt
- Freshly ground black pepper
- ¾ cup (175ml) heavy cream
- ¼ cup (60ml) low-sodium chicken stock, or vegetable broth
- 4 sprigs fresh thyme
- 2 Tbsp chives, thinly sliced, for serving
- 2 Tbsp (28g) unsalted butter, optional, for serving
Instructions
- Sauté aromatics. Heat 2 Tbsp (30ml) oil in a saucepan over medium heat. Add 1 thinly sliced shallot then season with ½ tsp kosher salt. Cook, stirring occasionally, until translucent, about 4 minutes. Add 2 thinly sliced cloves of garlic, then cook 1 minute more.
- Add the liquid. Add ¾ cup (175ml) heavy cream, ¼ cup (60ml) chicken stock, and 4 sprigs of fresh thyme. Bring to a gentle simmer, then add the cubed parsnips. Cook until parsnips are tender, about 15 minutes.
- Blend until smooth. Discard the thyme springs, then transfer remaining ingredients to a blender. Blend until smooth, then taste and adjust seasoning as needed. Serve immediately with chives (and butter, if using).
Notes
- Make ahead: Parsnip purée can be made 1 day ahead and refrigerated. Reheat gently on the stovetop, stirring.
- Storage: Refrigerate airtight for up to 5 days.
- Freezing: Freeze cooled purée up to 6 months (silicone molds work well). Thaw overnight or reheat gently from frozen until smooth and creamy.
Nutrition
Calories: 208kcal | Carbohydrates: 16g | Protein: 2g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 34mg | Sodium: 19mg | Potassium: 352mg | Fiber: 4g | Sugar: 5g | Vitamin A: 513IU | Vitamin C: 16mg | Calcium: 55mg | Iron: 1mg
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