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Vanilla Parsnip Purée

Silky Vanilla Parsnip Purée – A Comforting Side Delight

This Vanilla Parsnip Purée is a creamy and delicious comfort food that elevates any meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Comfort Food
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Purée
  • 1 pound Yukon Gold Potatoes Provide a creamy and buttery texture; you can use other waxy potatoes like red potatoes if necessary.
  • 1 pound Parsnips Adds an earthy sweetness; substitute with carrots in a pinch for a lighter flavor.
  • 2 tablespoons Kosher Salt Enhances overall flavor; table salt can be used, but reduce the amount slightly.
  • 1/2 cup Mascarpone Contributes creaminess and richness; you can use cream cheese or sour cream as alternatives.
  • 1/2 cup Whole Milk Adjusts the consistency of the purée; half-and-half or a dairy-free milk can be used.
For Flavor Enhancement
  • 2 teaspoons Vanilla Bean Paste (or Vanilla Extract) Adds subtle sweetness and complexity; avoid imitation vanilla for best flavor.
  • 2 tablespoons Chives (minced) Provides a fresh, herbal finish; green onions can substitute for a similar flavor profile.

Equipment

  • large pot
  • Immersion blender

Method
 

Step-by-Step Instructions for Creamy Vanilla Parsnip and Potato Purée
  1. Begin by peeling and roughly chopping 1 pound each of Yukon gold potatoes and parsnips into even-sized chunks. Place them into a large pot, then cover with cold water and add 2 tablespoons of kosher salt.
  2. Bring the pot of water to a rolling boil over high heat, then reduce to medium-high and cook the potatoes and parsnips for about 20 minutes until tender.
  3. Drain the mixture and let it sit for about 5 minutes to allow excess moisture to escape.
  4. Add 1/2 cup of mascarpone, 1/2 cup of whole milk, and 2 teaspoons of vanilla bean paste to the pot with the drained vegetables. Blend until just smooth.
  5. Taste your Vanilla Parsnip Purée and stir in remaining kosher salt as needed.
  6. Transfer the Vanilla Parsnip Purée to a serving platter and garnish with minced chives before serving.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 27gProtein: 3gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 420mgFiber: 3gSugar: 4gVitamin C: 20mgCalcium: 4mgIron: 6mg

Notes

Start with even-sized vegetable chunks and don't over-blend to maintain a delightful texture.

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