Pic of Parsnip purée

Parsnip purée

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Sauces, conserves & preserves

Parsnip purée

Starter Serves 4 20 min
As well as being a classic accompaniment to roast duck, this silky-smooth recipe works well as a dip or as a weaning dish. The milk or cream could also be substituted with crème fraîche for a lighter, sharper finish. Some of the veg could be replaced with celeriac, swede, carrots or even apples.


  • 200g parsnips, peeled and roughly chopped
  • 100g potatoes, peeled and roughly chopped
  • 60g butter
  • 120ml milk or single cream
  • nutmeg, grated, or ground cinnamon, to taste
  • salt and pepper


Prep time: 5 min
Cooking time: 15 min
  • Step 1

    Cook the parsnips and potatoes in boiling salted water. Drain thoroughly, and return to the pan.
  • Step 2

    Add a large knob of butter, and start mashing over a low heat. Gradually mash enough milk or cream to give a creamy purée. Season with nutmeg or cinnamon, and plenty of salt and pepper. Serve.

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