This ultra-creamy garlic Parsnip Puree is one of my very favorite vegetable side dishes. It’s made in just 20 minutes, packed with flavor, loaded with nutrients, and it’s also paleo and gluten-free!
- 1 lb. of parsnips, peeled and cut
- 2 yukon potatoes, peeled and cut
- 1 1/2 cups of low sodium chicken stock or vegetable stock
- 1 tablespoon of butter
- 1 teaspoon of garlic powder
- salt to taste (about 1 teaspoon)
- 1 tablespoon of fresh parsley, chopped
- Place parsnips, potatoes, and broth in a large pot.
- Bring to a boil, and cook for 15-17 minutes or until vegetables are tender.
- Let sit for 2-3 minutes.
- Puree potatoes, parsnips and broth with an immersion blender until smooth. (or place in a blender or food processor and puree until smooth)
- Add in butter, garlic powder and salt. Stir until butter is melted. Garnish with parsley.
- To Store: Refrigerate leftover parsnip puree in an airtight container after it has cooled. Enjoy it within 2 days. Reheat individual portions in the microwave for 15 seconds at a time as needed.
- To Freeze: Place cooled puree into a freezer-safe container and store for up to 8 months. Thaw in the fridge before reheating.
- Serving Size: 1/2 cup
- Calories: 83
- Sugar: 3 g
- Sodium: 324 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 4 mg
Keywords: pureed parsnips, vegetable side dishes, how to cook parsnip