This creamy and decadent parsnip puree is a lovely and delicious way to change up your boring side dishes. It is Paleo, Whole30 and comes together so easily with the help of the food processor.
What is a parsnip?
A parsnip is a root vegetable related to the carrot. It has a lovely sweet taste and a hearty texture. It is perfect for a puree or mash and pairs perfectly with almost any protein. I love to serve it with my Instant Pot Pork Tenderloin. The pan sauce is so yummy with the parsnip puree.
This recipe is very easy to make. I peel and chop the parsnips and boil them until fork tender. Once they are drained, they go in the food processor with the remaining ingredients and that’s it! My favorite ‘cream’ to use is Nutpods Orginal flavor, but I have also used coconut milk. Both are delicious, you just get a slight coconut flavor with the coconut milk.
Used in this Recipe:
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Whole30 Parsnip Puree
- 1 lb Parsnips Peeled and Sliced
- 1/2 cup Nutpods or coconut milk
- 3 Tbls Ghee
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- Place the peeled and sliced parsnips in a medium saucepan and cover with water. Add a pinch of salt and bring water to a boil. Cook until parsnips are fork tender (about 15 minutes) and then drain
- Place the drained parsnips in the food processor with the remaining ingredients and blend on high until it becomes a creamy puree. You may need to add a little more liquid, just do a little at a time until it is the right consistency
- Once done, taste for seasoning and add more salt and pepper as needed