Parsnip and Green Pea Purée
- Preparation 20 min
- Cooking 30 min
- Servings 4
- Freezing Absolutely
Ads
🟢 Creamy Parsnip and Green Pea Purée
There are side dishes that quietly steal the show, and this creamy parsnip and green pea purée is one of them. Smooth, comforting and perfectly balanced between sweetness and freshness, it’s the kind of recipe that instantly elevates a plate without trying too hard. The parsnips bring a naturally rich, slightly sweet depth, while the green peas add color, brightness and just enough contrast to keep things lively.
This is the kind of purée that works just as well with a weeknight roast as it does alongside a more refined dish for guests. It’s simple, clean and built on good ingredients, nothing more. No tricks, no shortcuts. Just proper cooking, good seasoning and a silky texture that makes you want to drag every bite across the plate.
If you’re looking for a versatile vegetable purée that feels comforting but still fresh, this one checks all the boxes. It’s easy to prepare, forgiving, and endlessly adaptable depending on what you’re serving it with.
Ads
Ads
✅ Cook until very tender
The parsnips should be ultra-soft before draining. This is the key to a smooth, lump-free purée.
✅ Control the texture
Blend longer for a silky finish, or stop earlier if you prefer a slightly rustic texture.
✅ Boost the richness
An extra knob of butter or a splash of cream at the end makes this purée even more indulgent.
✅ Make it ahead
The purée can be prepared up to 2 days in advance. Reheat gently over low heat, adding a bit of cream if needed.
Ingredients
- 454 g (1 lb) parsnips, peeled and cut into small cubes
- 1 cup (250 ml) frozen green peas
- 2 tablespoons (30 ml) butter
- 2/3 cup (160 ml) 15% cooking cream
- Salt and freshly ground black pepper
Ads
Preparation
- In a saucepan filled with salted boiling water, cook the parsnips and green peas for 25 to 30 minutes, or until the parsnips are very tender. Drain well and return to the saucepan. Season with salt and pepper.
- Add the butter and let it melt while stirring gently.
- Pour in the cream and blend until smooth using an immersion blender. Adjust seasoning if needed and serve hot.
Yes. It keeps well for up to 2 days in the refrigerator. Reheat gently, stirring often.
Yes, but the texture may change slightly. Blend again while reheating to restore smoothness.
It pairs perfectly with roasted meats, grilled fish, or as part of a vegetarian plate with roasted vegetables or mushrooms.
Ads
Ads
Ads
Ads
Ads