{"id":179851,"title":"Parsnip Pur\u00e9e","modified":"2026-10-03T00:38:48+02:00","plain":"A smooth, soft parsnip pur\u00e9e without potatoes, enriched with olive oil or butter.\n\n\n\nMashed parsnips stay soft and slightly sweet, rounded out with fruity olive oil or butter. This pur\u00e9e keeps things simple, with no cream or potatoes, letting the root vegetable’s earthy flavor shine. It takes 25 minutes to prepare, including 20 minutes of boiling or steaming. This recipe is part of my collection of keto dishes.\n\n\n\nWhat is parsnip pur\u00e9e?\n\n\n\nParsnip pur\u00e9e is made from cooked, mashed parsnips, without cream or potatoes. This version keeps things simple to highlight the root vegetable’s slightly sweet flavor and earthy aroma. The basic recipe calls for 150 g of parsnips, 2 tablespoons of extra virgin olive oil or butter, a pinch of salt and a pinch of freshly ground black pepper.\n\n\n\nThe pieces are boiled or steamed before mashing. You can leave the texture rustic or make it smooth with an immersion blender, adding a splash of plain almond milk to loosen the pur\u00e9e only if needed. Each serving contains 144 calories, 17 g of net carbs, 9 g of fiber and 3 g of fat: a potato-free alternative for a moderate-carb diet.\n\n\n\nAlso try: Quick beef carpaccio.\n\n\n\nOrigins and seasonality\n\n\n\nThis pur\u00e9e belongs to the wider family of homemade vegetable recipes: seasonal produce, gentle cooking, simple seasoning and mashing. Parsnips are easy to find at greengrocers, farmers markets and in the produce aisle, especially in fall and winter.\n\n\n\nParsnips have enough flavor to need only salt and pepper, but they also pair well with a few spices. Sage and thyme add an herbal touch, paprika brings a mild note and a little color, and cumin and coriander offer warmer, citrusy notes. Choose one of these directions rather than layering them all together.\n\n\n\nThe main ingredients\n\n\n\nParsnips are the star ingredient, with 150 g used here. Choose firm, small to medium roots: they cook evenly and are less fibrous. For large parsnips, check the core after cutting and remove any hard central sections, which blending will not soften.\n\n\n\nAlong the same lines: Celeriac pur\u00e9e.\n\n\n\nThe 2 tablespoons of extra virgin olive oil add creaminess and a fruity note when incorporated while the parsnips are hot. Butter, in the same quantity and preferably from grass-fed cows, replaces the oil rather than being added alongside it. A splash of plain, unsweetened almond milk loosens a pur\u00e9e that is too thick, a pinch of sea salt brings out the flavor, and a pinch of black pepper adds a little bite.\n\n\n\nTwo seasoning combinations can flavor the pur\u00e9e. The first pairs 0.5 teaspoon of dried sage, 0.5 teaspoon of dried thyme and 1 teaspoon of paprika; the second combines 0.5 teaspoon of ground cumin and 0.5 teaspoon of ground coriander. In both cases, add the seasonings after mashing, once you have achieved the right texture.\n\n\n\nTechnique and serving tips\n\n\n\nThe key step comes before mashing: the parsnips must be cooked all the way through and then drained well, with 20 minutes of cooking out of the 25 minutes total. The tip of a knife should slide easily into the largest piece, and the flesh should mash without resistance. Incorporate the oil or butter, salt and pepper while everything is hot: mashing by hand gives a rustic texture, while an immersion blender produces a smooth result. Only add almond milk after checking the consistency; it is unnecessary if the pur\u00e9e is already soft, and do not count on the blender to soften a woody core.\n\n\n\nAnother recipe in the same spirit: Cauliflower rice with spring onion and chili.\n\n\n\nThis pur\u00e9e pairs well with saut\u00e9ed mushrooms, Vietnamese air fryer roast chicken, turkey, an air fryer fish fillet or scallops; overly rich sauces can mask its flavor. Keep leftovers in an airtight container, ideally for 3 days, or freeze in small portions. A little water may separate after thawing; stir well when reheating, adding a little almond milk only if the pur\u00e9e has thickened.\n\n\n\nFor more low-carb ideas, browse all my keto recipes.\n\n\n\n\n\n\tParsnip Pur\u00e9e\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t150 g parsnips2 tablespoons extra virgin olive oil1 splash almond milk1 pinch Celtic sea salt1 pinch black pepper (freshly ground)\u201cEuropean\u201d variation0.5 teaspoon sage (dried)0.5 teaspoon thyme (dried)1 teaspoon paprika\u201cMiddle Eastern\u201d variation0.5 teaspoon cumin seeds (ground)0.5 teaspoon coriander seeds (ground)\t\n\t\n\t\tPeel the parsnips. Cut them into pieces.Boil or steam for 20 minutes.Once cooked, drain, mash and pur\u00e9e with a little oil (or butter), salt and pepper to taste.Depending on the consistency, add almond milk if needed. However, this will probably not be necessary. The pur\u00e9e is naturally much thinner than mashed potatoes.Finish with herbs and spices of your choice.\t\n\t\n\t\tEquipment: small saucepan or small steamer, immersion blender, vegetable peeler\/small knife.\n\t\n\t\n\t\tAccompagnementFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/179851","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=179851"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/179851\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/178420"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=179851"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=179851"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=179851"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}