Creamy Ina Garten’s Parsnip Puree Recipe: Homestyle Elegance

Silky smooth parsnip puree dances on the edge of culinary elegance, capturing Ina Garten’s touch of refined simplicity.

Winter’s root vegetables rarely shine as brilliantly as this creamy side dish.

Her technique turns humble parsnips into a luxurious accompaniment that whispers sophistication.

The pure white color belies an intense, slightly sweet flavor that complements roasted meats perfectly.

Rich butter and cream meld seamlessly with earthy parsnips, creating a velvety texture that melts on your tongue.

Each spoonful promises comfort and decadence in equal measure.

You’ll want to savor every delectable bite of this restaurant-worthy recipe.

What You’ll Need for Ina Garten’s Parsnip Purée

• Parsnips: Creamy white root vegetable with a sweet, earthy flavor that transforms into a luxurious puree when cooked; select firm, smooth-skinned parsnips without blemishes or soft spots.
• Water: Essential for cooking and creating silky texture; use fresh, clean water for best results.
• Salt: Enhances natural sweetness of parsnips and helps tenderize during cooking; choose fine sea salt for even distribution.

• Butter: Adds richness and velvety smoothness to the puree; select high-quality unsalted butter for pure, clean flavor.

• Black Pepper: Provides subtle warmth and depth to balance the parsnips' sweetness; freshly ground offers more intense aromatic profile.

Tools to Make Parsnip Purée

• Medium pot: Essential for boiling and cooking parsnips evenly.
• Slotted spoon: Perfect for transferring soft parsnips from pot to food processor.
• Food processor: Crucial for creating smooth, creamy parsnip purée with steel blade attachment.
• Sharp knife: Needed to check parsnip tenderness and dice butter.
• Measuring cup: Helps accurately measure cooking liquid and butter.
• Measuring spoons: Useful for precise salt and pepper measurements.
• Cutting board: Required for preparing ingredients and dicing butter.

Step-by-Step: Ina Garten’s Creamy Parsnip Purée

• Parsnip Selection

Fresh, firm parsnips with smooth skin are perfect for creating a velvety side dish. Choose medium-sized roots without blemishes or soft spots.

• Cooking Preparation

Place parsnips in a medium pot and cover completely with water. Add a pinch of salt to enhance natural flavors and create a rich base for the puree.

• Tender Transformation

Simmer parsnips until they become incredibly soft, allowing them to break down easily when pierced with a knife. The gentle cooking process helps develop deep, sweet undertones.

• Smooth Blending

Transfer cooked parsnips to a food processor. Gradually incorporate cooking liquid to create a luxurious, creamy texture. The goal is a silky consistency with subtle vegetable character.

• Flavor Enhancement

Introduce cold butter and a sprinkle of freshly ground black pepper. Blend until ingredients marry perfectly, creating a rich, comforting side dish that complements many main courses.

• Serving Style

Present the puree immediately while warm, offering a sophisticated alternative to traditional mashed potatoes. The elegant dish brings warmth and subtle sweetness to any dining experience.

Creative Variations for Parsnip Purée by Ina

• Experiment with turnips, rutabagas, or sweet potatoes for a unique twist on this creamy puree, each bringing its own distinctive flavor profile.
• Stir in roasted garlic, fresh herbs like thyme or rosemary, or a splash of white wine to elevate the parsnip's natural sweetness and complexity.
• Leave some chunks for a rustic feel, or whip until ultra-smooth for an elegant restaurant-style presentation that suits different dining occasions.
• Prepare the puree up to two days in advance, storing in an airtight container and gently reheating with a splash of cream to restore its silky texture when serving.
• Mix in grated Parmesan cheese, a pinch of nutmeg, or a drizzle of truffle oil to transform this simple side dish into a gourmet experience that will impress dinner guests.

Serving Tips for Ina Garten’s Root Veggie Mash

• Pair with Roasted Meats: Serve this creamy parsnip purée alongside roasted chicken, turkey, or beef for a luxurious and complementary side dish that adds richness to your main course.
• Create a Rustic Garnish: Sprinkle some chopped fresh herbs like chives or parsley on top to add a pop of color and fresh flavor that elevates the smooth texture of the purée.
• Layer in Elegant Presentation: Spread the warm purée on the bottom of a serving plate, creating a beautiful base for roasted vegetables or grilled proteins to sit on top.
• Enjoy as Comfort Food: Warm this dish up on a cold evening as a satisfying and hearty alternative to mashed potatoes, offering a slightly sweet and nutty flavor profile that comforts and delights.

How to Store Ina Garten’s Parsnip Purée

• Maximize Freshness: Store the parsnip puree in an airtight container in the refrigerator for up to 4 days, ensuring it stays creamy and delicious.
• Reheat with Care: Warm the puree gently in a saucepan over low heat, stirring occasionally and adding a splash of milk or cream to restore its smooth texture.
• Freeze for Later: Transfer the cooled puree to freezer-safe containers, leaving some space at the top. Freeze for up to 3 months, perfect for quick side dish options.
• Meal Prep Magic: Prepare the puree in advance during your weekly cooking session, saving time and ensuring a gourmet side dish is always ready to elevate your meals.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Calories: 160 kcal

Servings: 4

Silky Ina Garten Parsnip Puree Recipe

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4.7 from 14 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Ina Garten’s parsnip puree delivers creamy comfort with elegant French-inspired simplicity. Silky smooth parsnips blend with butter and cream, creating a luxurious side dish perfect for sophisticated dinner gatherings where guests savor each delicate spoonful.

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Ingredients

Scale 1x2x3x

• 1.5 lbs (680 g) parsnips, scrubbed and sliced 0.75-inch thick
• 2 tbsps (30 ml) unsalted butter, diced
• Kosher salt
• Freshly ground black pepper

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Instructions

1. Preparation: Meticulously cleanse parsnips, trimming ends and slicing into uniform 2-inch segments for consistent cooking.
2. Boiling: Submerge parsnips in salted cold water, covering by 1 inch, and bring to a vigorous boil before reducing to a gentle simmer.
3. Cooking: Simmer uncovered for 15-20 minutes until parsnips become fork-tender, easily pierced without resistance.
4. Puréeing: Transfer cooked parsnips to food processor, reserving some cooking liquid, and pulse to create a smooth, velvety texture.
5. Enriching: Fold in cold butter and freshly ground black pepper, blending until the mixture develops a luxurious, creamy consistency.
6. Seasoning: Adjust flavor profile by tasting and fine-tuning with additional salt and pepper to achieve a harmonious balance.
7. Serving: Present the warm parsnip purée immediately as an elegant, comforting accompaniment to the main course.

Notes

• Slice Uniformly: Cut parsnips into consistent 2-inch segments to guarantee even cooking and smooth texture.
• Water Temperature Matters: Start with cold water to help parsnips cook evenly and retain natural sweetness.
• Test Tenderness Carefully: Pierce parsnips with a knife to confirm they’re soft enough – they should break without resistance.
• Liquid Preservation: Reserve some cooking liquid for perfect puree consistency, helping control smoothness without losing flavor.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner, Snacks
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 160
• Sugar: 4 g
• Sodium: 100 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 5 g
• Protein: 2 g
• Cholesterol: 15 mg