This parsnip puree really upstages mashed potatoes! Roasted parsnips and garlic give it a wonderful earthy flavor and silky texture. Naturally it's vegan - without a hint of cream!
Parsnip puree are the new mashed potatoes at our house. We love a good mash, and these do not disappoint! Parsnips are lower in starch than potatoes, so they get extra creamy, which makes them the perfect match to textured mains like my popular lentil loaf.
Pureed parsnips would make a fantastic side dish for your Thanksgiving or Christmas spread. Thyme and roasted garlic gives this dish a special flavor that makes it well suited to your holiday table. You can also make this dish ahead, so you can spend a little less time in the kitchen on the big day.
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- Parsnips: Parsnips are sweet and earthy. They have a complex taste that's hard to pin down. A lower starch content means that they puree beautifully; they never get gluey like mashed potatoes if you over whip them.
- Olive Oil: We'll be using olive oil to roast the parsnips and garlic. I highly recommend using a quality extra virgin olive oil if you can afford it. Everything tastes so much better with a quality olive oil.
- Garlic: Yes, we are using the whole head of garlic! Don't worry, when garlic is roasted, as we're going to do in this recipe, its' flavor mellows.
- Soy Milk: I used soy milk, but you can use any plant-based milk you prefer.
- Vegan Butter: Choose spreadable vegan butter from a tub.
- Thyme: Earthy thyme strikes the perfect fall note.
- Salt and Pepper: Salt and pepper are key in this recipe. Salt makes all the flavors pop, and pepper gives a nice sharp bite that balances out the earthiness of this parsnip puree.
- Preheat your oven to 190 C (350 C). Line a rimmed baking tray with parchment paper.
- Cut the top off your head of garlic, drizzle with olive oil and wrap it in foil.
- Peel your parsnips and chop them into bite sized pieces. Spread them out evenly on your baking tray, and drizzle them with the remaining olive oil. Toss gently with a spatula to ensure your parsnips are evenly coated in olive oil. Put your garlic on the tray with the parsnips, and roast for 40 minutes.
- When the parsnips and garlic are finished roasting, transfer them to the bowl of your food processor. Pop the garlic out of their skins and add them to the parsnips along with the thyme, vegan milk and butter. Season liberally with salt and pepper, and puree until the parsnips are creamy and fluffy with no lumps.
Did You Make This Recipe?
Frequently Asked Questions About This Recipe:
Absolutely! Reheat over medium-low heat, stirring often.
If you store them in an airtight container, they will stay fresh for two days.
Yes! Parsnip puree can be frozen for up to 5 months. Freeze in a reusable freezer bag in individual servings.
If You Liked Pureed Parsnips, You Might Also Like:
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Parsnip Puree-With Roasted Garlic
- 2 pounds parsnips peeled and chopped into bite size pieces
- 3 tablespoon olive oil
- 1 bulb garlic
- 1 cup soy milk or any plant-based milk
- 4 tablespoon vegan butter
- 3 teaspoon fresh thyme *leaves only
- Preheat the oven to 190C (375 F). Line a baking tray with parchment paper.
- Chop the top off the garlic head, drizzle with one tablespoon of olive oil and wrap tightly in foil.
- Peel the parsnips, and chop them into bite size pieces. Transfer them to the baking tray and drizzle with the remaining olive oil. Using a spatula, turn the parsnips over a few times to ensure they are evenly coated in olive oil. Roast for 40 minutes.
- Transfer the roasted parsnips to a food processor. Pop the garlic out of it's skin and add it to the parsnips along with the thyme, vegan milk and butter. Season liberally with salt and pepper. Puree until the parsnips are