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Parsnip puree.jpg

This is a delicious, lo-carb alternative to mashed or whipped potatoes.  It has a subtle sweetness that pairs beautifully with many things...shepherd's pie, steak, fish and much more. So creamy and sumptuous it almost feels sinful.


  • 2 ½ pounds parsnips, peeled and sliced into 1/4 " rounds or small chunks

  • 8 tablespoons unsalted butter

  • 3-4 whole cloves garlic peeled

  • 1 1/4 cup heavy cream

  • 1 1/4 cup whole milk

  • sea salt (I prefer Maldon)

  • Freshly ground black pepper

Bring parsnips, garlic, cream, milk, and butter to a boil in a medium saucepan. Reduce heat, cover, and simmer until parsnips are very soft, 10–15 minutes. Uncover and cook until liquid is reduced by half, about 5 minutes; season with salt and pepper. Purée until smooth.  If too thick, add more milk or cream as needed.​ You can also drizzle additional melted butter over purée when serving.

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