Dr. Sheldon’s Recipes – Parsnip Puree

Dr. Sheldon’s Recipes – Parsnip Puree

Here is an alternative to mashed potatoes for Thanksgiving, ideal for those of you cutting out white carbs (potatoes, rice, pasta, etc). Parsnips are a very light yellow and look like funky carrots. They do have quite a bit of sugar/carbohydrate, but are healthier than potatoes and higher in fiber. Also this recipe has way less fat than most mashed potato recipes.  My kids actually prefer the flavor (so you don’t have to feel like you’re sacrificing). The recipe is adapted from The Smitten Kitchen Cookbook. To make it even healthier, use vegetable or chicken broth or low fat milk in place of the cream and cut down on the butter.

Parsnip Puree
serves 4-6

  • 2 lbs parsnips, peeled and cut into medium sized chunks
  • 2-4 tablespoons butter
  • 1/3 cup heavy cream (or half-half, low fat milk, vegetable/chicken stock)
  • 1 TBSP freshly grated or jarred horseradish
  • 1/2 tsp table salt
  • white pepper to taste

In a large, heavy pot, combine parsnips with enough cold water to cover. Place over moderately high heat and bring to a boil. Once boiling, reduce to a simmer and cook until tender – about 15-20 minutes, then drain.

Puree hot parsnips with butter, cream (or one of the cream substitutes above), horseradish, salt and pepper until smooth.

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