Pic of Creamed parsnips with almonds

Creamed parsnips with almonds

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Creamed parsnips with almonds

Side Serves 6 30 min
A cheering vegetarian supper with a scoop of roast winter roots on top. Or try this recipe as an accompaniment to a roast. As well as being an alternative to potato mash, creamed parsnips make a good dip: just increase the amount of oil and add a little more of the cooking milk until you get a consistency you like.


  • 500g parsnips, peeled and cut into 1-2cm chunks
  • about 250ml almond milk
  • 2 garlic cloves, crushed to a paste with a little salt
  • juice of ½ lemon
  • 25g ground almonds
  • 50ml olive oil
  • 1 tbsp flaked almonds, lightly toasted in a dry frying pan
  • fresh parsley, chopped, to garnish
  • salt and pepper
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Prep time: 10 min
Cooking time: 20 min
  • Step 1

    Put the parsnips in a pan, add enough almond milk just to cover and bring to the boil. Reduce the heat and cook until very soft.
  • Step 2

    Lift out the parsnips and purée in a food processor with the garlic, lemon juice, ground almonds and a little of the cooking liquid. With the machine still running, slowly add the oil.
  • Step 3

    Season to taste and turn the mixture into a serving dish. Sprinkle with the toasted almonds and chopped parsley before serving.

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